Ingredients (serves 4 | makes 4 )

• 500g fresh chicken mince
• 1 large avocado cut into chunks
• 1 garlic clove finely chopped
• 1/3 cup panko crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon oregano
• 1 teaspoon fresh parsley
• 1 tablespoon fresh chives
• 4 sourdough burger buns
• 1/2 cup mixed lettuce
• 1/2 cup bean/snow shoots
• 4 mini heirloom tomatoes cut in half
• 1/2 cup fresh blueberries
• 4 tablespoons mayonnaise
• 4 tablespoons chutney of choice

Method

1. For the burger mix: In a large bowl add chicken, avocado, garlic, panko crumbs, salt, pepper, oregano, parsley and chives. Mix well. Divide into four even portions, shape into patties and place on a tray.
2. Place a large fry pan on high heat. Cook burgers for 5-8 minutes each side or until cooked through. Leave to rest for 5 minutes, covered in foil. In the meantime lightly toast your burger buns in the toaster or under a griller until golden brown.
3. Lay out on individual plates and smear with whole egg mayonnaise. Top with lettuce, pattie, bean shoots, tomatoes and fresh blueberries. Smear chutney on remaining burger halve, top and serve immediately.