Chicken, sun dried tomato and basil burgers with aioli

Chicken, sun dried tomato and basil burgers with aioli

Preparation time: 30 minutes

Cooking time: 35 minutes

Serves: 8


Chicken patties

1⁄2 cup quinoa, rinsed
1 cup chicken stock
1⁄4 cup (60ml) olive oil
1 brown onion, peeled and finely chopped 2 cloves garlic, peeled and crushed

500g chicken mince
1⁄2 cup (75g) semi-dried tomatoes, chopped 1⁄2 cup (40g) parmesan, finely grated
1 extra-large egg, lightly whisked
1/3 cup nely chopped fresh basil
Sea salt and freshly ground black pepper

To serve

8 sourdough rolls, halved and lightly toasted

1⁄2 cup (150g) ready-made aioli
1 butter lettuce
1 large vine ripened tomato, sliced



1. Place quinoa and chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low and simmer for 15 minutes. Drain and allow to cool

2. Meanwhile, place 1 tablespoon olive oil, onion and garlic together in a small saucepan over a low heat. Cover and cook for 10 minutes or until onion is soft. Remove from heat and allow to cool.

3. In a large mixing bowl, combine cooled quinoa, onion mixture, chicken, semi-dried tomato, parmesan, egg, basil, salt and pepper together, mixing until well combined. Divide mixture into 8 equal patties.

4. Heat a large non-stick frying pan over a medium heat. Add 1 tablespoon olive oil and cook a batch of 4 patties for 3-4 minutes on each side or until cooked through. Repeat with remaining chicken patties.

5. To serve, spread 2 teaspoons aioli on the toasted cut sides of each roll top and bottom. Place a butter lettuce leaf on the base of each roll, followed by a chicken burger and sliced tomato.


From the dietitian

Cooking with kids is fun and has so many positive benefits. They will enjoy helping and will be learning about food and developing cooking skills at the same time! Here are some easy ways you can get kids involved in the kitchen.

  • Involve them in choosing healthy recipes and getting ingredients and utensils out.
  • Rinsing, peeling and slicing, chopping or grating* fruits and vegetables; crushing garlic.
  • Measuring ingredients in cups, jugs, spoons, or on scales is great practice
    in reading numbers and understanding measurements.
  • Teaching them to crack eggs into a bowl and whisking is a good task for developing ner motor skills; so is shaping burger mix into even sized patties (with clean hands!).
  • Helping to arrange foods on the plate, such as placing burger components onto a bread roll.

* Supervise kids when using sharp knives or other sharp utensils. Preschoolers can safely learn to chop softer fruits and vegetables with plastic knives.


Recipes and Food Styling by Fiona Roberts.
Photography by David Sievers.
Consultant Dietitian: Julie-Anne McWhinnie – Accredited Practicing Dietitian.


The content displayed on this webpage is intended for informational purposes and should be used as a guide only. This information does not replace or substitute professional medical advice, diagnosis or treatment. Information contained on this webpage must be discussed with an appropriate healthcare professional before any action is taken based on the content of this webpage.

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