Healthier Chicken Schnitzel Burgers with Avocado Smash

Serves  4
Preparation   15 mins
Cooking   25 mins

Ingredients

  • 400g pkt Lilydale Free Range Herb Ciabatta Chicken Schnitzels
  • ½ cup reduced fat Greek-style natural yoghurt
  • 2 tablespoons medium peri peri sauce
  • 4 sourdough or seeded bread rolls, halved
  • 4 small Ice-berg lettuce leaves
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • Sweet potato fries, to serve

For the avocado smash

  • 1 large ripe avocado
  • 1 tablespoon lemon juice
  • 75g feta, crumbled

Method

  1. Cook Lilydale Herb Ciabatta Chicken Schnitzels following packet directions.
  2. Meanwhile, to make avocado smash, halve avocado lengthways, remove the seed and roughly chop. Place into a bowl. Add lemon juice and season with salt and pepper. Roughly mash with a fork. Stir through feta. Set aside.
  3. Combine yoghurt and peri peri sauce in a small bowl until smooth. Set aside.
  4. Toast bread rolls. Divide avocado smash between bread rolls. Top roll bases with lettuce and cucumber. Halve schnitzels. Top each burger with a schnitzel. Drizzle with peri peri yoghurt and top with roll tops. Serve with remaining peri peri yoghurt and sweet potato fries.