Chicken Burger with zesty guacamole in a lettuce bun
Serves: 2
  • The Burger
  • 2 chicken breasts
  • 2 rashes smoke bacon or 50g of pork mince (optional)
  • 1 large garlic clove
  • 2 small shallot
  • 1 small red chilli (deseeded)
  • 1 dsp fish sauce
  • 1 tsp grated ginger
  • 1 handful of coriander leaves
  • Black pepper
  • 1 dsp coconut oil
  • For the Lemony guacamole
  • 1 Avocado
  • 1 lemon or ½ depending on on how juicy it is
  • 1 small garlic clove finely chopped
  • 1 handful chopped coriander
  • sprinkle of sea salt
  • Black pepper
  • 1dsp Olive oil
  • To serve
  • 2 sliced tomato
  • A few slices of cucumber
  • 4 iceberg lettuce leaves
  1. Preheat Oven to 180oc
  2. Finely chop the shallot, red chilli and garlic. I did it in a magi mix as I wanted this to be a quick easy supper.
  3. Next add the coriander leaves and pulse until finely chopped.
  4. Add the chicken breast and roughly chopped bacon (or pork mince) and process until ground and mince like.
  5. Scrape the contents of the magimix into a bowl, add the grated ginger, fish sauce & black pepper. You can add a small amount of sea salt too if you like but you but with the fish sauce and bacon you probably won’t need it.
  6. Give it all a good mix, then using your hands shape into 4 individual burgers.
  7. Heat a frying pan or griddle pan add the coconut oil and add the burgers cooking until nicely browned on each side.
  8. Then transfer to a baking tray and cook in pre heated oven for 15-20 mins, you must make sure it is cooked the whole way through.
  9. Whilst the burgers are in the oven peel & chop the avocado and place it in a bowl.
  10. Add the juice of the lemon, the chopped coriander & the garlic, mash and mix it together with a fork.
  11. Season with maldon sea salt & black pepper and a drissle of olive oil.
  12. To serve: Place the cooked burger inside an iceburg lettuce leaf, top with a few slices of cucumber & tomato and a dollop of guacamole.
Recipe by The Nutrition Kitchen at