Chicken Burger with Herb Quark

Ingredients

• 400 g chicken breast fillet
• 1 Shallot
• 10 g coarse mustard (1 tsp)
• 1 egg
• 20 g breadcrumbs (2 tbsp)
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 1 tomato
• 1 Avocado
• 40 g arugula (bundle)
• Chives
• 50 g Gorgonzola
• 80 g low‑fat quark (4 tbsp)
• 4 light buns

Instructions

1. 1.

   Rinse the chicken breast fillet under cold water, pat dry and finely chop or feed through a meat grinder. Peel the shallot, dice finely and mix with mustard and egg into the minced meat. Knead in breadcrumbs and season with salt and pepper. Shape four patties from the mixture.

2. 2.

   Heat oil in a pan. Cook the patties on both sides for 6–8 minutes until golden brown.

3. 3.

   Meanwhile wash the tomato, peel if desired, and slice thinly. Peel the avocado, halve it, remove the pit and cut into wedges. Wash the arugula and dry by spinning.

4. 4.

   Wash the chives, shake off excess water and cut into small rings. Crumble the cheese with a fork and mix with quark and chives.

5. 5.

   Split the buns in half and layer with arugula, avocado slices and tomato slices. Place the cooked patties on top. Add a dollop of the herb quark on each patty and close with the bun tops.