Wholesome Homemade Burger

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Nutritional Info :

5 persons
370 kcal


  • 250g Minced chicken breast
  • 1/2 (medium) Onion, chopped finely
  • 1/4 (medium) Carrot, chopped finely
  • 5 pieces Dried Shiitake mushrooms, soaked in water to soften and cut into 0.5cm cubes
  • 25g Bread crumbs
  • 1 (small) Egg, beaten
  • Sugar, salt and pepper to taste
  • 2 tablespoons Olive oil
  • 5 (whole) Wholemeal burger buns
  • 1/2 tablespoon Butter, for spreading
  • 4 pieces Lettuce
  • 2 (medium) Ripe tomatoes, sliced
  • 2 tablespoons Mayonnaise, for spreading


  1. Mix chicken breast with chopped onion, carrot and mushroom cubes. Add in sugar, salt and pepper to taste, bread crumbs and egg, mix well.
  2. Divide the chicken mixture into 5 equal portions. Wet your finger and shape into round balls with your palm, then gently flatten into burger patties of around 7 - 8 cm in diameter and 1 - 1.5 cm thick.
  3. Leave chicken patties in the refrigerator to set an marinade for 30 - 60 minutes.
  4. Heat 2 tablespoons of olive oil in a medium non-stick frying pan. Fry chicken patties in 2 batches for about 4 - 5 minutes of each side until golden brown chicken is fully cooked. Ladle out the patties and drain off oil with paper towel.
  5. Split burger buns, spread with a light layer of butter or toast lightly if desired. Place the bases of the buns on serving plates. Place patties on the bun base and spread some mayonnaise. Top with sliced tomato and lettuce and then cover with the top of bun. Served instantly.

Kids can help:

  1. Spreading the burger buns with a light layer of butter and assembling the burgers.

Chef Tips:

  1. Aside from sliced tomatoes and lettuce, you can also top with sliced cucumbers, onion rings, sautéed mushrooms or alfalfa sprouts.
  2. Minced lean lamb or beef can be used in place of chicken.