Spiced-up baked chicken burgers


  • Prep Time10 mins
  • Total Time10 mins
  • Makes10 small burgers, for 5 servings
*PLUS Baking Time: 16 minutes
Spiced-up baked chicken burgers


  • 1 small tomato

  • 1 jalapeno

  • 2 green onions

  • 750 g ground chicken, or turkey

  • 1/4 cup sour cream, or plain yogurt

  • 1/4 cup finely chopped fresh cilantro

  • 1 tsp grated fresh ginger, or 2 tsp bottled minced ginger

  • 1/2 tsp curry powder

  • 1/4 tsp salt

  • 1/4 tsp ground coriander

  • 1/4 tsp cumin

  • 1/4 tsp cayenne pepper

  • 1/4 cup dried store-bought or homemade bread crumbs

  • 3 whole-wheat or regular pitas

  • toppings, such as shredded lettuce, tomato and onion slices and tzatziki


  • Preheat oven to 400F (200C). Cut tomato in half. Squeeze out seeds and discard. Chop tomato into small pieces, no larger than 1/4 inch (0.5 cm). Cut jalapeño in half, remove and discard seeds. Finely mince jalapeño. Thinly slice onions. In a large bowl, place chicken, sour cream, fresh coriander, ginger, curry, salt, ground coriander, cumin and cayenne. Using your hands or a wooden spoon, mix until blended. Sprinkle with tomato, jalapeño and onions, then mix until evenly distributed. If mixture is too wet and clings to your hands, stir in bread crumbs. Form mixture into 10 burgers, about 2-1/2 inches (6 cm) wide and 1 inch (1 cm) thick.

  • Coat a baking sheet with non-stick cooking spray or line with foil. Place burgers in a single layer on baking sheet. Bake in centre of 400F (200C) oven, turning over halfway through, until burgers are firm to the touch, from 8 to 10 minutes per side. Meanwhile, slice pitas in half. Warm in a microwave or wrap in foil and warm in oven during last few minutes of baking. Place 2 burgers in each warmed pita half. Add your favourite toppings, if you like.

Nutrition (per serving)

Calories 346, Protein 27.8g, Carbohydrates 22.5g, Fat 16g, Fibre 3.1g, Sodium 400mg.

It may still be a little early to bring out the barbecue, but you can start the burger season with our oven-baked mini-burgers. Juicy ground chicken is spiced up, fast-baked, then packed into a pita for easy handling. Load them up with all of your favourite condiments and garnishes.

Burger mixture can be made and formed, then covered and refrigerated up to 1 day before baking. Once cooked, burgers will keep well, wrapped and refrigerated, up to 2 days. Or freeze, then defrost and warm burgers on medium power in a microwave.