Ingredients (serves 4)

  • 4 x 170g chicken breast fillets, chopped
  • 1/3 cup (80g) ricotta
  • 1 tbs milk
  • 4 spring onions, trimmed, finely chopped
  • 1 tbs chopped fresh tarragon (see note)
  • 1/3 cup (95g) low-fat yoghurt
  • 2 tsp wholegrain mustard
  • Olive oil spray
  • 4 crusty bread rolls, split
  • 2 cups mixed salad leaves
  • 2 tomatoes, sliced


  1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
  2. Meanwhile, combine the yoghurt with the mustard in a bowl and season.
  3. Heat a large non-stick fry pan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
  4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.

                                                                                              Butheina Alnounou

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