Name: Mini chicken bagel burgers
Cook time: 10 min
Total time: 25 min
Yield: Makes 12 burgers
Cuisine: American
Ingredients: ½ a 400g can chickpeas drained; 1 small onion finely chopped; 1 garlic clove crushed; 500g chicken or turkey mince; 1small sweet potato (about 100g/4oz), grated; olive oil for brushing; 12 mini bagels; 2 tbsp low-fat mayonnaise; 1⁄4 iceberg lettuce shredded; 2 tomatoes sliced; 1⁄4 cucumber sliced

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Mini chicken bagel burgers

Mini chicken bagel burgers

Good Food team

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Makes 12 burgers

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.12 ratingsRate

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These mini burgers are great fun for parties, or make them bigger and have them for a fun Friday supper

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

½ a 400g can chickpeas

drained
1 small onion

finely chopped
1 garlic clove

crushed
500g chicken or turkey mince
1small sweet potato

(about 100g/4oz), grated
olive oil

for brushing

To serve

12 mini bagels
2 tbsp low-fat mayonnaise
1⁄4 iceberg lettuce

shredded
2 tomatoes

sliced
1⁄4 cucumber

sliced

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Nutrition: per serving

kcal144
fat3g
saturates1g
carbs18g
sugars3g
fibre2g
protein13g
salt0.4g

low

Method

step 1

Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
step 2

Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
step 3

Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

Recipe from Good Food magazine, July 2007

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A star rating of 4.3 out of 5.12 ratings

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