The fennel in this recipe contains fibre, vitamin C and B vitamins. Fibre is so important in our diets, and we tend to eat far too little in the Western world…. It helps our digestive system to work efficiently (we need to drink enough fluid and exercise too), we could all probably do with eating more fibre!
2 packs HECK Chicken Italia burgers (2 per pack, 4 burgers in total)
1 fennel bulb, trimmed and finely sliced
6 radishes, finely sliced
1/2 small red onion, finely sliced
2 spring onions, finely sliced
1 carrot, coarsely grated
1 small red chilli, finely chopped
¼ spring cabbage, finely shredded
1 clove garlic, crushed
125g low fat plain yoghurt
1tsp Dijon mustard
½ lemon, juiced
4 focaccia rolls – 200g
1 bag of wild rocket
Gluten free – to make this recipe gluten free use gluten free bread rolls instead of the focaccia
This recipe would work with Ciabatta and brioche rolls.
Preparation time – 35 minutes
Cooking time – 35 minutes
Pre-heat the oven to 180c / Gas mark 4
Place the fennel, radish, red onion, spring onions, carrots, chilli and cabbage into a large bowl and mix gently.
Whisk together the garlic, yoghurt, mustard and lemon juice. Pour the dressing over the salad and mix gently.
Place the burgers under the pre-heated grill and cook for 15 minutes until golden brown and cooked through. Once cooked set aside ready to serve.
Place the focaccia rolls onto a baking tray and warm in the pre-heated oven for 4 minutes, remove and slice in half. Place a burger onto each roll base.
Spoon some of the fennel and radish slaw on top of the burgers and top this with some rocket leaves.
Place the top half of the roll over the burger and then using a wooden skewer, push into the centre of the burger and transfer onto a serving plate.
Scatter over some of the remaining rocket leaves and serve with a dish of the remaining coleslaw for people to help themselves.
This recipe is made using our Chicken Italia burgers, but works equally as well if you re-shape our Naked Chicken sausages into burger form!