Name: Cajun chicken burgers
Cook time: 60 min
Total time: 60 min
Ingredients: 2 (400g) chicken breast fillets; 4 (200g) crusty bread rolls; 2 tablespoon cajun seasoning; 1/3 cup (95g) yogurt; 2 teaspoon lemon rind, finely grated; 1 medium_piece (150g) tomato, chopped finely; 1 (25g) shallot, chopped finely; 1/2 small_piece (100g) ripe avocado chopped finely; 50 gram mesclun

Ingredients

2 (400g) chicken breast fillets

4 (200g) crusty bread rolls

2 tablespoon cajun seasoning

1/3 cup (95g) yogurt

2 teaspoon lemon rind, finely grated

1 medium_piece (150g) tomato, chopped finely

1 (25g) shallot, chopped finely

1/2 small_piece (100g) ripe avocado chopped finely

50 gram mesclun

Method

1.Cut chicken in half horizontally, sprinkle all over with seasoning. Cook on heated oiled barbecue (or grill or grill pan)

2.Meanwhile, cut rolls in half, toast, cut-sides down, on barbecue.

3.Combine yogurt and rind in small bowl.

4.Combine tomato, shallot and avocado in small bowl, season.

5.Sandwich mesclun, avocado mixture, chicken and yogurt mixture between rolls.

For fish burgers, replace the chicken with four 125g (4-ounce) firm white fish fillets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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