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1/3 cup (80ml / 2.75 fl oz) extra virgin
olive oil
2 cloves garlic, crushed
3 tsp chopped oregano
3 tsp chopped marjoram
1 zucchini, thinly sliced lengthwise
200g (6.5 oz) sweet potato, thinly sliced
lengthwise
1 red capsicum, sliced into long thick
slices
500g (1 lb) chicken mince
2 tbsp mango chutney
1 onion, finely chopped
1/2 cup (40g / 1.25 oz) fresh breadcrumbs
Turkish bread, to serve |
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Method :
Combine the
oil, half the garlic, the oregano, marjoram, zucchini, sweet potato and
capsicum in a shallow dish. Toss to combine well. Cover and marinate for 2
hours. Place the mince, mango chutney, onion, breadcrumbs, remaining
garlic and salt and pepper into a large bowl. Use your hands to combine
the mixture well. Divide the mixture into 4 portions and shape into
patties with lightly oiled hands. Place on a plate, cover with plastic
wrap and refrigerate.
Cook the
vegetables in a heavy-based or chargrill pan until tender, brushing with
the oil while cooking. Set aside. Cook the burgers in the pan for 5
minutes on each side, or until browned and cooked through. To serve, toast
the Turkish bread and fill with the burger and vegetables.
Serves 4
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