Asian-style chicken burgers

Flavour-packed and vibrant, homemade burgers have never tasted so good.

Serves 4 • Ready in 35 mins 4 burger buns

1 Little Gem lettuce

For the burgers:

500g chicken mince

30g breadcrumbs

1tsp Chinese five spice

3 spring onions, very finely chopped

1 garlic clove, crushed

1tbsp finely grated ginger or ginger paste

1tbsp hoisin sauce

For the Asian-style slaw: 3 spring onions, finely sliced ¼ red cabbage, finely sliced 60g bean sprouts

1 large carrot, coarsely grated 1tbsp rice vinegar

1tbsp light soy sauce ½tbsp honey

Juice of 1 lime

For the spiced yogurt:

100g 0% fat Greek-style yogurt 1½tbsp sriracha sauce

1 For the burgers, mix the chicken mince with the breadcrumbs, five spice, spring onions, garlic, ginger and hoisin sauce. Season with salt and pepper and shape the mixture into four burgers. Chill until required.

2 For the Asian-style slaw, mix all the ingredients together. For the spiced yogurt simply mix the yogurt and sriracha sauce together.

3 Fry the burgers in a non-stick frying pan, over a medium heat, for 4-6 mins on each side until they’re golden and completely cooked through.

4 To assemble, split and toast the burger buns. Separate the Little

Gem leaves and place on the bun bases. Top with a burger, a pile of slaw and a spoonful of spiced yogurt. Cover with the bun tops, then serve. Per serving: 380 cals, 6g fat,

1.5g sat fat, 41g carbs