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Beetroot recipes

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Grilled chicken burgers with tzatziki, mango chutney and beetroot

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

400 g skinless, boneless chicken fillets
1 lemon, juiced and zested
2 T olive oil
sea salt and freshly ground black pepper

For the tzatziki

¼ English cucumber
2 cloves finely chopped garlic
250 ml Greek yoghurt
sea salt and freshly ground black pepper
400 g cooked beetroot
4 T mango chutney
4 ciabatta buns, toasted

Method

Heat a griddle pan or braai grid over a high heat.

Marinate the chicken fillets for 5 minutes in the lemon juice and zest, olive oil, sea salt and freshly ground black pepper (to taste).

Cook the chicken for 2 minutes on each side, or until cooked through.

To make the tzatziki, grate the cucumber and place in a mixing bowl with the garlic, yoghurt and sea salt and freshly ground black pepper (again to taste).

To assemble the burger, divide the tzatziki between 4 toasted ciabatta buns, top with Woolworths cooked beetroot, mango chutney and the grilled chicken.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Braaied lamb chops with bean mash

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

Sweet miso pork belly with charred leeks

Braaied stuffed salmon

Chocolate cookies with braaied marshmallow centres

Braaied mushrooms

Braai bruschetta

The perfect burger patty

Braaied lemonade

Chocolate-chip stokbrood

Grilled sweetcorn with crisp bacon and Gorgonzola

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Ingredients

Method