Ingredients

500g chicken mince
1/2 red capsicum
1 cup fresh breadcrumbs
2 Tbsp milk
1 tsp prepared mustard
1 Tbsp tomato sauce
Salt and pepper to taste
1 zucchini
1 baby eggplant
4 hamburger buns, halved
4 lettuce leaves

Method

1. Cut capsicum into wide strips. Place under hot grill with skin side up. Cook until skin blackens. Remove from grill and place into paper bag for a few minutes. Remove blackened skin and cut capsicum into thin strips.

2. Combine mince, breadcrumbs, milk, mustard, tomato sauce, salt and pepper. Mix ingredients well and with wet hands form mixture into four patties.

3. Cook patties in well oiled pan or on barbecue over medium heat for 3-4 minutes each side or until cooked through.

4. Slice zucchini and eggplant thinly lengthways. Cook in heated oiled pan or barbecue a few minutes until tender.

5. Toast hamburger buns and place base on serving plate. Top with lettuce, eggplant, zucchini, chicken patty, and capsicum. Serve top of bun on side.

This recipe is courtesy of Inghams Chickens