Ingredients:

250 gm lean chicken mince,
½ cup canned chickpeas, drained, rinsed and chopped.
1 zucchini, grated.
1 egg,
2 spring onions, chopped.
3 medium sweet potatoes, peeled and cut into fingers.
2 tbsp honey, warmed.
1 tbsp sesame seeds,
2 small wholemeal bread rolls, split.
2 slices cheese,
2 butter lettuce leaves, washed and dried.
2 slices beetroot,
1 tomato, sliced.

Directions:

Preheat oven to 200°C. Line a baking tray with baking paper.  In a medium bowl, mix together chicken mince, chickpeas, zucchini, egg and spring onions, and season with salt. Form mixture into 2 patties using BurgerMate. Put onto a plate, cover and refrigerate for 10 minutes.  Meanwhile, put the sweet potato into a bowl and toss with honey and sesame seeds. Tip onto prepared baking tray, spread out and bake in preheated oven for 15 minutes until golden.  Heat a barbeque grill or frying pan over medium high heat and cook patties for 4 minutes each side.  To assemble burgers, place cheese, lettuce, beetroot and tomato onto one half of a roll. Top with a chicken patty and other half of the roll. Serve with sweet potato wedges.