Chicken & quinoa burgers

Rinse the quinoa and add to a saucepan with a pinch of salt, then cover with plenty of cold water. Bring to the boil and simmer briskly for about 20 minutes or until tender. Drain well and spread over a plate to cool.

Use a box grater to coarsely grate ½ the onion into a large mixing bowl. Add the chicken mince, chicken seasoning, salt and cooled quinoa. Season, mix thoroughly and shape into 4 even, large patties. Heat the oil in a large nonstick frying pan over a medium-high heat. Fry the burgers for 5-7 minutes on each side or until completely cooked through, no pink meat remains and the juices run clear.

Meanwhile, mix the mayonnaise and lime juice in a mixing bowl; season. Slice the remaining ½ onion and add to the mayo mixture with the cabbage and carrot; toss together well. Split open the buns and place a pile of the slaw on the bottom bun. Add a burger and some slices of tomato. Spread a little mayonnaise over the insides of the bun tops, if liked, and place on top.