When I go out for a burger, chicken is my â€œgo-toâ€ 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.
- 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 â€“ 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
- 1/2 cup good-quality mayonnaise
- 1 ripe avocado, chopped
- 1 packet fresh basil, chopped
Burger buns, fried bacon, lettuce, tomatoes, cucumber, red onion, tomato relish
- 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 theyâ€™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.