Herby chicken burgers
These juicy chicken burgers are a healthier option and will be a hit with the whole family. Recipe and image courtesy of Honey & Co. Daily by Itamar Srulovich and Sarit Packer (£28, Quadrille). Photography: Patricia Niven
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Serves: 2
Ingredients
- 250g minced chicken
- 20g Parmesan, grated
- 10g dill, finely chopped
- 10g basil, finely chopped
- 1 garlic clove, peeled and minced
- 3-4 spring onions, very finely sliced
- ½ tsp freshly ground black pepper
- 1 unwaxed lemon, zested
- 1 tsp flaky sea salt, plus extra for seasoning
- 40g breadcrumbs
- olive oil, for shaping and frying
- 2 burger buns
- 2 tbsp labaneh (or thick yoghurt)
- 2 tsp chilli jam (or sweet chilli sauce)
- 1 tomato, sliced
Method
Step 1
Put the minced chicken, Parmesan, dill, basil, garlic, spring onions, black pepper, lemon zest, breadcrumbs and a teaspoon of flaky sea salt in a bowl and mix together well.
Step 2
Rub your palms with a little olive oil, then use your hands to shape the mixture into two burgers, each about 180g. They should be about 8-9cm wide and about 2cm thick. Chill in the fridge for at least an hour.
Step 3
Preheat the oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in an ovenproof frying pan on a medium heat. Cook the burgers for 2 minutes on each side, then pop the frying pan into the oven for 7 minutes.
Step 4
Cut the burger buns in half and put them in the oven to warm up for about a minute, then remove and place on serving plates.
Step 5
Spread 1 tbsp of labaneh or yoghurt over the base half of each bun, then spread with chilli jam. Put the burgers on top, finishing with slices of tomato and a sprinkle of sea salt. Place the burger bun tops on and serve hot.
