• 500g lean mince
  • 1 medium egg
  • 1 small brown onion, finely diced
  • 1/2 cup multigrain breadcrumbs
  • 1 tablespoon chopped flat leaf parsley
  • 4 multigrain or seeded bread rolls cut in half
  • 1/2 large or 1 small zucchini, grated
  • 2 tablespoons fruit chutney
  • Assorted sliced salad ingredients (tomato, lettuce or spinach, onion & cucumber)
  • Cracked pepper to taste
  • 1 tablespoon of fruit chutney, tomato sauce, mustard and /or avocado


  1. Combine mince, egg, breadcrumbs, grated zucchini, diced onion, fruit chutney and parsley in a mixing bowl. If the hamburger mixture is too dry, add another teaspoon of chutney and, if too wet, an additional sprinkling of breadcrumbs.
  2. Shape into eight patties. For best results, place in fridge on a plate covered in cling wrap for at least an hour (to help them hold their shape).
  3. To cook, heat a barbeque hot plate or a non-stick pan. Lightly spray with oil and fry patties until they are cooked through, turning after 5-6 minutes.
  4. To assemble: spread avocado on one half of a multigrain or seeded bun and layer with your choice of salads. Add the patty and drizzle with a little tomato sauce, chutney or mustard.


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