Chicken Burger with Tapenade

 
Making burgers at home with minced chicken instead of beef gives you a lighter flavour and is better for you. Serve it up with this flavour packed tapenade sauce and you won’t miss the beef at all!

Chicken Burger with Tapenade is a high-impact savoury recipe bundle built for brands that need flavour-forward mains with strong visual and menu appeal. The pairing at the heart of the title gives the dish an immediate sense of flavour and personality, helping it feel distinctive without becoming difficult to position.
 
It sits naturally across family meal stories, weekend cooking edits and polished savoury features where appetite appeal matters. Because the title carries strong flavour cues, it is easy to market across different channels without needing over-explanation.
 
For brands, it provides a reliable piece of publishable recipe content that feels clear, flavour-led and ready for commercial use. It helps keep the wider Jam Eater range consistent while still giving your catalogue enough individuality to stay interesting.
 
Available as a digital recipe product, this bundle is designed to help you publish polished recipe content with minimal effort while keeping your collection consistent, useful and easy to work with across channels.
 
Ingredients
 
300g minced chicken or turkey
1 small red onion
1 sweet potato (baked whole and cooled) 1 garlic clove
1 egg
50g breadcrumbs, wholemeal if possible 30g parmesan cheese
Salt and pepper
 
For the tapenade
 
1 jar of sun dried tomatoes in oil 1 clove of garlic
2 tbsp capers
2 salted anchovies
1 tbsp balsamic vinegar 6 basil leaves
 
Here’s how:
 
Place the minced chicken or turkey into a mixing bowl.
Add the finely diced onion and scoop out the sweet potato into the bowl.
Add the chopped garlic, egg, parmesan cheese and breadcrumbs.
Season with a little salt and pepper, then mix together with clean hands. Divide the mixture into portions and shape into burgers using clean wet hands. Place the burgers onto a tray and leave in the fridge for 1 hour to firm up.
To make the tapenade, drain the tomatoes, but keep the oil.
Place all the ingredients into a food processor and blend together while adding the oil a little at a time until you have smooth sauce.
Taste the tapenade and season with salt and pepper if needed.
Cook the burgers either under the grill for 15 minutes, on the BBQ or a non stick frying pan until golden and cooked through.
Serve in onion bagels. Spread with the tapenade and top with rocket leaf.
 
Recipes by Peter Sidwell