Chicken burger with tomato salad

prep:15 minutes
cook:20 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 358
  • Total Fat: 22g
  • Total Carbohydrate: 7g
  • Protein: 27g
Delicious and quick meal for a week night

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 180 C. Put the spinach in a sieve or collander and pour hot boiling water on top. leave to stand for a minute, let it drain and squeeze out as much of the moisture as you can. Just take it in your hands and squeeze it out.
  2. Cut into smaller pieces and put aside
  3. Put the chicken, almondflour, eggwhite, garlic, oregano, chilipowder, salt and pepper in the foodprocessor and mix everything together in short pulses. Make sure it is not pureed but it needs to be fine enough to hold together when you form a burger from it.
  4. Put into a bowl and add the chopped spinach, de spring onion and make four burgers.
  5. Put the sesame seeds on a plate and press the burgers in it so they are covered with sesame all around.
  6. Heat a large non-stick frying pan and bake the hamburgers for about 3 minutes each side until golden browl. Put them on a baking tray on baking paper and put in the oven for about 8-10 minutes to cook.
  7. Wash the tomatoes and cut into quarters. Put them together in a bowl and pour the basil oil over it. Add a bit of pepper and salt to taste and as a garnish add some basil leaves in.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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