Men's Fitness - - Fuel -

Lean chicken burg­ers make a de­li­cious and mel­low back­drop for as­sorted salad top­pings, such as tomato and av­o­cado. And be­cause chicken burg­ers need to be fully cooked (as op­posed to beef, which can be de­voured rare), thin­ner West Coast–style pat­ties are ideal. When you’re grilling, make sure the out­side doesn’t dry out be­fore the mid­dle cooks through. Serve lay­ered in two pat­ties, with a ton of fresh in­gre­di­ents on nu­tri­ent-rich whole­grain buns to play up the Cal­i­for­nia health-food feel.


680g chicken mince, freshly ground if pos­si­ble and prefer­ably from thighs 1½tbsp Di­jon mustard 3tbsp finely chopped onion 2tbsp olive oil 20g bread­crumbs Salt and pep­per, to taste 2 av­o­ca­dos


Thinly sliced cu­cum­ber, tomato, ice­berg let­tuce and al­falfa sprouts


In a bowl, mix the chicken, mustard, onion, oil and bread­crumbs with your hands and form into eight pat­ties about 1.5cm thick, slightly in­dent­ing the cen­tres. Re­frig­er­ate for at least 30 min­utes to firm them up. Just be­fore cook­ing, gen­er­ously salt and pep­per both sides of each burger. On a hot grill, or a lightly oiled grill pan over medium-high heat, cook un­til the mid­dles are opaque, about three min­utes each side. In a bowl, mash av­o­ca­dos with salt to taste. Smear the av­o­cado purée on both bun halves and layer the pat­ties – two per burger – and vegetable top­pings.

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