• 1 garlic clove, crushed
  • 3 spring onions, finely sliced
  • 1 tablespoon pesto
  • 2 tablespoons chopped mixed herbs, such as parsley, tarragon and thyme
  • 375 g (12 oz) minced chicken
  • 2 sun-dried tomatoes, finely chopped
  • 1 teaspoon olive oil
  • 250 g (8 oz) cherry tomatoes, quartered
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon chopped coriander
  • grated rind and juice of 1 lime

Mix together all the burger ingredients, except the oil. Divide the mixture into four and form into burgers. Cover and chill for 30 minutes.

Combine all the salsa ingredients in a bowl.

Brush the burgers with the oil and cook under a high grill or on a barbecue for about 3–4 minutes each side until cooked through.

Serve each burger in a bread roll with the tomato salsa and salad leaves.

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