Cut the chicken breast into large chunks. Place in a food processor and pulse until coarsely minced.
Transfer the minced chicken to a mixing bowl. Add the rice, prune purée, mustard, sage and rosemary, then stir just to combine.
Shape the chicken mixture into 12 burgers about 5cm in diameter. Spray the grill tray with cooking spray. Preheat the grill to moderate.
Place the burgers on the grill tray and grill for about 3 minutes on each side or until cooked through.
Some more ideas…
*For easier mornings, make the sausage burgers the night before. Keep them, on a plate covered with plastic wrap, in the refrigerator. Add an extra 30 seconds or so per side to the cooking time to compensate for the fact that the burgers are chilled. *You can substitute minced turkey breast or lean minced pork for the chicken.
Puréed prunes are great for healthy cooking. They replace the fat in this recipe, and can also be used as a substitute for butter, margarine or other fat when baking.