chicken burgers

chicken burgers

Now these chicken burger patties are incredibly simple and really quite plain (which is how my girls like them). I want to strongly urge you to “condiment it up” though to suit your tastebuds. Add one or all of the following if you like, but in saying that – there’s nothing wrong with keeping things simple and going with everybody’s favourite combo – lettuce and mayo.

Caramelised onion, mustard, hot chilli sauce, relish (of any kind), pickles, sliced cheese, beetroot, Spanish onion, sliced tomato. Seriously have a play.

Similarly, I love adding fresh chilli, mango chutney, ground cumin and a whole heap of freshly chopped coriander to the burger patty mix (but fussy eaters may prefer sticking to the basics below).

1 x kilo of chicken mince
1 x brown onion, finely chopped
1 x egg
1 x cup of breadcrumbs (plus more, depending on how “wet” your mixture tends to be)
2 x garlic cloves, crushed
A squirt of tomato sauce
A splash of Worcestershire sauce
1 x heaped teaspoon of Dijon mustard
A sprinkling of dried parsley
Salt and freshly cracked pepper
A dash of olive oil, for cooking the burger patty’s in
to serve
Crisp iceberg lettuce, to serve
Fresh burger buns, to serve
My cheat’s spiced mayo, to serve

my cheat’s spiced mayo

A good couple of dollops of whole egg mayonnaise
A tablespoon of sweet chilli sauce

To make my cheat’s spiced mayo, simply stir together some good quality whole egg mayonnaise with as much or as little sweet chilli sauce as you like.

• Simply add the mince, onion, egg, breadcrumbs, garlic, tomato sauce, Worcestershire sauce, mustard and parsley to a large mixing bowl and season well with salt and pepper.
• Get stuck in with your hands and give it a really good mix. It’s a good idea to make this mixture in advance and let it get really nice and cool in the fridge as I find that it’s easier to work with if cold.
• Thread/schmoosh the mixture over a metal (or wooden) skewer and repeat until all of the mixture has been used. Similarly, roll the mixture out into little ball shaped rissoles instead.
• Now take a barbecue hot plate, a large fry pan or a good old faithful electric frypan and cook the skewers/or rissoles in olive oil until browned nicely on the outside, popping them into the oven to finish cooking which ensures that they’ve cooked through nicely.
• Serve the chicken burgers piping hot with a generous smearing of my cheat’s mayo and a mountain of crisp, crunchy iceberg lettuce.