Sneaking spinach, raw beetroot, raw carrot and sweetcorn in with these juicy burgers!
A lovely change from a beef burger and yet very satisfying, my gluten free version of this is a layer of avocado, topped with the spinach, coleslaw, chicken and Brie, yummy!
30 mls olive oil
1 onion, finely diced
2 small cloves garlic, finely diced
1 tablespoons ground coriander
1/4 – 1/2 teaspoon chilli flakes
250g fresh or frozen sweetcorn
500g minced chicken
20g fresh coriander, leaves and stalks, chopped roughly
Salt and pepper
1 large beetroot, peeled and grated
1 large carrot, peeled and grated
1 tablespoon finely chopped fresh coriander
Freshly ground pepper
6 rolls, I used a sourdough
baby spinach leaves
6 large slices of Brie, around 40-50g each
Heat the oil in a large frying pan over a medium to low heat.
Add the onion and cook until soft, add the garlic, chilli and coriander and cook until very fragrant.
Pour the onion into a large bowl to cool.
Return the pan to the heat and add the sweetcorn, cook for 3-4mins.
Add the corn to the onions and allow to cool.
Once the onion and corn has cooled, add the chicken, coriander, salt and pepper to the bowl and mix well using your hands.
In another bowl, combine the beetroot, carrot, mayo and pepper, set aside.
Heat a large oven proof frying pan or BBQ to a medium to high heat. If using a pan, preheat the grill to high.
Using dampened hands, form the chicken and corn into patties, not too thick.
Cook the patties in batches, I can fit three into my biggest frying pan, cook on the first side for 3mins, flip over and top the cooked side with a slice of Brie.
Cook for 2-3 mins and then slide the pan under the grill, just long enough for the Brie to become very gooey.
Half the roll, sprinkle spinach on the base, top with a big spoonful of coleslaw, burger and the lid.