When I go out for a burger, chicken is my “go-to†but (for some reason!) at home we are usually a beef burger family. However, when I saw this recipe by Chelsea Winter I knew I had to give it a try. The patty was very easy to make and gives a great burst of freshness from the herbs when eating it.
INGREDIENTS
PATTIES
- 500-600g chicken mince (see tip above)
- 1/2 onion, finely chopped
- 2-3 spring onions, finely chopped
- 1 clove NZ garlic, crushed
- 1 free-range egg, lightly beaten
- 1/3 cup chopped fresh herbs – basil, parsley, rosemary, thyme, chives
- 1/2 cup breadcrumbs soaked in 1/4 cup evaporated milk (or normal milk)
- 1/2 cup chopped pistachio nuts
- 1 tbsp olive oil
- Zest of 1 lemon and squeeze of lemon juice
AVOCADO/BASIL MAYO
- 1/2 cup good-quality mayonnaise
- 1 ripe avocado, chopped
- 1 packet fresh basil, chopped
TO SERVE
Burger buns, fried bacon, lettuce, tomatoes, cucumber, red onion, tomato relish
METHOD
- Preheat the oven to 220c fan bake.
- Combine the patty ingredients in a bowl, season well with salt and pepper and mix thoroughly with clean hands. Shape into 5-6 patties, pop the on a plate and cover with glad wrap. Leave in the fridge for 15 minutes or until you need them.
- To make the mayo, combine the ingredients in a bowl with a squeeze of lemon juice and salt and pepper.
- Heat a little olive oil in a large frying pan over a medium heat. Add 2 or 3 patties and cook (without turning) for about 5 minutes. If you try and turn them too early they might break apart as they are quite delicate, but they’ll firm up as they cook. Turn them over and cook for another 10 minutes or so or until the chicken is cooked through.
- Halve the burger buns and spread with butter. Bake in the oven for about 3 minutes to crisp the up and melt the cheese.
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