Ingredients

• 160 g ground chicken
• 1 egg white
• 1 teaspoon mustard
• 1/4 teaspoon sweet paprika
• 1 tablespoon fresh parsley, finely chopped
• 1 garlic clove, minced
• 1/2 zucchini, finely grated
• salt, to taste (optional)
• fresh ground black pepper, to taste (optional)
• 1/2 teaspoon oil, for oiling the grill or 1/2 teaspoon oil, for oiling the oven tray
• 2 multi-grain rolls
• 1 cup salad greens or 1 cup baby spinach leaves
• 1 tomatoes, sliced
• 6 sliced cucumbers
• salt, to taste (optional)
• fresh ground black pepper, to taste (optional)
• 1/4 cup Greek yogurt (optional)

Instructions

1. Mix the chicken, egg white, mustard, paprika, chopped parsley, garlic and grated zucchini in a bowl; add salt and pepper to taste (if using) and shape the chicken mixture into two patties; wipe the grill or oven tray (whichever you are using) with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes (180°C/350°-375°F/4-5 gas mark).

2. Toast the buns, divide the salad greens or baby spinach leaves, sliced tomato and cucumber slices inside each of the rolls; add salt and pepper, to taste (if using); top with the chicken patties and add a dollop of Greek yoghurt (if using).