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Chicken Burger with Tomato 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! Ty serving your burgers up in an onion bagel for a serious savoury flavour.




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

Chicken Burger with Tapenade

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