Healthy «Friday the 13th» burger

Method

1. Mince the chicken breasts, trimmed of fat and skin, in a food processor.
2. Put the onion in a frying pan with a splash of oil and, when it’s fairly soft, add the sliced portobello mushrooms and let them cook in the oil and their own juices until caramelised.
3. Let the onion and mushrooms cool a little and chop them in the food processor.
4. Season the minced chicken with salt, onion powder, garlic powder and pepper and mix well.
5. Add the cassava flour and mix again
6. Add the onion and mushroom mixture and the Parmesan
7. Shape the burgers like hands and cook them in a frying pan with a few drops of oil.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 390 g	100 g	% IR*	Share
Energy	535 kcal	137 kcal	27 %
Fat	15 g	3.8 g	21 %
of which saturates	4.7 g	1.2 g	24 %
Carbohydrate	39 g	10 g	15 %
of which sugars	7 g	1.8 g	8 %
Fibre	2.6 g	0.7 g	—
Protein	58 g	15 g	116 %
Salt	2.5 g	0.6 g	41 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Ketchup: 10 g per serving
• Sourdough burger buns with no added sugar: 50 g per serving
• Mixed salad leaves: 40 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos