Courgette And Fennel Chicken Burgers With Creamy Avocado Sauce
The burgers can be made in advance and frozen, then cooked when ready to use. Just be sure to thaw the meat completely before cooking.
4 people
20 minutes
15 minutes
Ingredients
- 1 - Egg lightly beaten
- 0.5 tsp Fennel Seeds toasted
- 0.25 tsp Ground Cumin
- 1 tbsp Olive Oil
- 1 small SuperValu Courgette roughly grated
- 50 g SuperValu Fresh Breadcrumbs
- 400 g SuperValu Turkey Mince or chicken mince
For The Slaw:
-
2
tbsp
Apple Cider Vinegar
-
0.5
tbsp
Dijon Mustard
-
1
-
Fennel Bulb
thinly shaved
-
1
tbsp
Honey
-
1
-
Lemon
zest and juice
-
4
tbsp
Olive Oil
-
1
pinch
Pepper
-
1
pinch
Salt
-
0.25
-
SuperValu Red Cabbage
thinly shaved
To Serve:
-
1
tbsp
Coconut Oil
melted
-
4
-
Seeded SuperValu Burger Buns
toasted
-
1
-
SuperValu Avocado
ripe, stoned and halved
Method
- To make the slaw, whisk together the oil, vinegar, honey, mustard and lemon zest in a large bowl. Set the lemon juice aside for the avocado sauce. Add the shaved fennel and cabbage and toss to coat. Season to taste, then set aside.
- Combine all the burger ingredients except the oil in a large bowl. Season with salt and pepper and mix until evenly combined. Shape into four large patties 10cm in diameter and 1.25cm thick, placing on a tray lined with baking parchment as you go.
- Put a large pan over a medium-low heat and add the oil. Add the burgers and cook for 6 to 8 minutes on each side, until golden and cooked through.
- While these are cooking, scoop the avocado into a mini blender. Add the reserved lemon juice and melted coconut oil and blend until smooth, then season to taste with salt. The sauce should be thick and creamy.
- Once the burgers are cooked, spread the avocado sauce across the burger bun base. Top with some slaw, a burger and another dollop of avocado sauce, then add the burger bun top. Serve the rest of the slaw and avocado sauce on the side and dig in.
