We have taken our Skinni sweet chilli burger, topped with some lightly cooked crunchy stir fry veg, and encased in a wholemeal square sandwich pocket. Ours was cooked on the barbecue but will cook just as well indoors on a griddle pan. This recipe uses both burgers in one sandwich, but you could use the recipe to make two portions.
Heat a frying pan or griddle pan over medium heat and add a squirt of oil spray or dash of oil.
Cook the burgers for about 5 minutes on each side, until cooked all the way through. A splash of water, followed by a lid, will create steam and keep the burgers moist.
Heat the oil in a frying pan or wok, add the veg with the garlic and ginger for just long enough to wilt. Splash with soy.
Toast the sandwich thin and place one half on the plate. Top with the burgers and the veg, and then the other half of the bread.
Ingredients
Directions
Heat a frying pan or griddle pan over medium heat and add a squirt of oil spray or dash of oil.
Cook the burgers for about 5 minutes on each side, until cooked all the way through. A splash of water, followed by a lid, will create steam and keep the burgers moist.
Heat the oil in a frying pan or wok, add the veg with the garlic and ginger for just long enough to wilt. Splash with soy.
Toast the sandwich thin and place one half on the plate. Top with the burgers and the veg, and then the other half of the bread.
