500g chicken thigh fillets, trimmed, cut into 3cm pieces 2 Desiree potatoes, peeled, cut into 3cm pieces 1 carrot, peeled, thickly sliced 1 small brown onion, roughly chopped 1 1/4 cups fresh white breadcrumbs 2 tablespoons tomato sauce 1 tablespoon barbecue sauce 1 tablespoon oil 6 hamburger buns, split, toasted 6 green oak lettuce leaves 1 cup purchased tomato chutney

Preparation

1. Assemble Kenwood mincer and turn it on. Use pusher to push chicken, potato, carrot and onion through feed tube, catching mince in a bowl.
2. Add breadcrumbs, tomato sauce, barbecue sauce and salt and pepper to mince. Mix until well combined. Using wet hands, roll mixture into six 2cm-thick patties. Place onto a tray. Cover and refrigerate for 15 minutes.
3. Preheat oven to 150°C. Heat oil in a non-stick frying pan over medium heat. Cook patties, in batches, for 4 to 5 minutes each side or until browned and cooked through. Transfer to a baking tray. Place in oven to keep warm while cooking remaining patties.
4. Top bun bases with lettuce, patties and chutney. Cover with bun tops and serve.