Naked Chicken Burgers

By Reece Carter
Serves  4
Preparation   15 mins
Cooking   10 mins
Print recipe

These healthy chicken burgers are lean, low in carbohydrates, and completely gluten-free but you certainly don’t feel like you’re missing out!

They’re packed with flavour, especially once drizzled with a spoonful of yummy salsa verde.

If it all seems too healthy for you, this can all be sandwiched in a regular burger bun instead (go for a wholegrain option) and enjoyed like a more traditional burger. 


For the chicken patties:

  • 500g Lilydale Free Range Chicken Mince
  • 2 cloves garlic, peeled and crushed
  • 2 spring onions, finely sliced
  • ½ teaspoon smoked paprika
  • ½ teaspoon chilli flakes
  • ¼ teaspoon cumin
  • 1 large free range egg
  • 2 teaspoon extra virgin olive oil, to cook
  • Sea salt and black pepper, to taste

For the salsa verde

  • ½ cup extra virgin olive oil
  • ½ cup each of flat leaf parsley, basil, and mint leaves, loosely packed
  • 3 tablespoons capers in vinegar, drained
  • 2 cloves garlic, peeled
  • 2 tablespoons Dijon mustard
  • 1 tablespoons red wine vinegar
  • Sea salt and black pepper, to taste
  • 3 anchovy fillets, sliced (optional)

To assemble

  • 8 large iceberg lettuce leaves
  • 1 large avocado, mashed
  • 2 small red capsicums
  • 120g sharp cheddar, in four slices
  • ½ red onion, thinly sliced into rings


  1. Start by turning your grill to medium-high. Place the two whole capsicums under it and cook for 6-8 minutes, turning every two minutes or so to ensure they cook evenly. When they’re done, the skin will have blackened and blistered in places and the flesh will be soft. Remove from the grill and place to one side to cool.
  2. In a blender or food processor, add all of the salsa verde ingredients, making sure all stalks are removed and you’re only using the leaves of the herbs. Process until smooth, and then place to one side for now.
  3. Once cool, carefully peel the skin off the charred capsicums, remove the core and seeds, and discard. Slice the flesh into four thick slices.
  4. In a large mixing bowl, add all of your chicken pattie ingredients except the olive oil.
  5. Use clean hands to combine the mince and other ingredients well.
  6. Heat a fry-pan over a medium-high heat and add the olive oil. Tilt the pan to ensure the base is well-coated.
  7. Once the pan is nice and hot, divide your mince mix into four, and form patties. Keep in mind that because we’re not using breadcrumbs, they won’t hold their shape as easily and will need a little extra care until cooked.
  8. Cook for four minutes, then flip. Gently flatten with a spatula, then place one slice of cheddar on top of each pattie. It should melt slowly as the burger cooks through. It will need another four minutes on this side. Ensure they are cooked through before removing from the heat and leaving to rest for 1-2 minutes on a plate.
  9. To assemble your burgers, layer two lettuce leaves (if you use only one, it will likely fall apart in your hands) and then spoon a generous helping of mashed avocado into the base. Top with a chicken burger (complete with melted cheese) as well as a piece of capsicum, some red onion, and a spoonful of salsa verde.
  10. Carefully fold your lettuce leaf over to wrap the burger completely, and enjoy!

Tip: You’ll probably have leftover salsa verde, but you won’t be complaining about it! It’s delicious, so store this in a clean glass jar in the fridge, and try it on other dishes too. Use within a week.