You can feel good about eating these burgers!
3 firm zucchini (courgettes), thinly sliced 2 Tbsp extra virgin olive oil 1 Tbsp marjoram leaves (or tiny fresh basil leaves) 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper 600g (1 lb 3 oz) free-range chicken tenderloins (fillets) Olive oil ½ cup plain unsweetened yoghurt 2 Tbsp slivered mint 6 large sourdough buns (or burger buns) Iceberg lettuce leaves Spicy tomato sauce of your choice
1 Put zucchini in a large bowl and blend in extra virgin olive oil, marjoram or basil, 2 cloves of garlic and ½ a teaspoon of salt and plenty of black pepper. Toss well and refrigerate until required (the zucchini can be prepared 1-2 hours before serving).
2 Rinse chicken tenderloins and remove white tendons (the stringy bits which become tough after cooking). Pat chicken dry with paper towels, then transfer to a bowl with 1 tablespoon of olive oil and a sprinkle of salt and black pepper. Give everything a quick toss together.
3 Mix together yoghurt, remaining garlic, mint and a pinch of salt.
4 Cook chicken on a preheated oiled barbecue hot plate (griddle) until browned and cooked through. Transfer to a board and cool for 5 minutes, then cut each piece in half lengthways. Season with a little more salt.
5 Split and toast buns. Spread with a little yoghurt on bases, then layer with torn lettuce leaves, chicken, more yoghurt, spicy tomato sauce, and finally zucchini. Put tops in place and serve immediately.
Photography Aaron McLean http://www.aaronmclean.com