Burger with Shrimp-Chicken Patty, Yogurt and Mint

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Burger with Shrimp-Chicken Patty, Yogurt and Mint
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Health Score:
86 / 100
30 min.
ready in 43 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie732 cal.(35 %)
Protein50 g(51 %)
Fat11 g(9 %)
Carbohydrates105 g(70 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E6 mg(50 %)
Vitamin K9 μg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.8 mg(148 %)
Vitamin B₆0.5 mg(36 %)
Folate90 μg(30 %)
Pantothenic acid2.3 mg(38 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C23 mg(24 %)
Potassium989 mg(25 %)
Calcium345 mg(35 %)
Magnesium168 mg(56 %)
Iron3.5 mg(23 %)
Iodine119 μg(60 %)
Zinc4.7 mg(59 %)
Saturated fatty acids5.3 g
Uric acid289 mg
Cholesterol194 mg
Complete sugar9 g


For the shrimp and chicken meatballs
450 grams shrimp (ready to cook, peeled and deveined)
150 grams Chicken breasts
1 red chili pepper
½ tsp Cumin
freshly ground peppers
1 handful red Chard leaf
3 sprigs mint
½ Cucumber
1 yellow onion
20 grams butter
4 Ciabatta
250 grams Natural yogurt
1 tsp lemon juice
How healthy are the main ingredients?
Chicken breastChard leafmintCuminsaltCucumber

Preparation steps


Rinse the shrimp and the chicken breast fillet, pat dry and cut into very small cubes. Chop the shrimp and chicken breast pieces with a sharp knife until minced.

Rinse the red chile pepper, cut in half lengthwise, remove seeds and finely chop. Mix the chile pepper and ground cumin into the shrimp-chicken mixture, season with salt and pepper, and form 4 equal patties. Place the patties in a bamboo steamer and cook for 8 minutes.


Sort the Swiss chard leaves, rinse, trim and shake dry. Rinse the mint, shake dry and pluck the leaves from the stems. Rinse the cucumber and slice into very thin, long slices.

Peel the onion, cut into rings and fry in a hot pan with melted butter until golden yellow. Remove and drain on kitchen paper.


Halve each ciabatta roll horizontally and roast in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 5 minutes.

Season the yogurt with salt, pepper and lemon juice, and spread on the lower halves of the ciabatta. Top with cucumber slices and Swiss chard leaves, and place a shrimp-chicken patty over each. Top with a few mint leaves and place the upper halves of ciabatta over. Serve on plates.