05 May 2014


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Chicken Burger

This recipe is for the health conscious folks who want to steer clear from red meat or that don’t eat red meat, I’m using low fat mayo, whole wheat buns to make it lower in calories. The trick is to keep the burger tender, normally chicken burgers are tough, and you want to pack in as much as flavor as possible as chicken takes on flavors very well. Hope you like this recipe, enjoy!

Clock  30-Mins  /  Winking smile  Easy  /  Plate  Serves 4
INGREDIENTS PROCEDURE
500-g Chicken mince
1.5-cup Fresh bread crumb
1/2-cup Milk
1 Onion, medium, minced
2-tbsp. Garlic, minced
1/4-tsp. Cayenne pepper
1-tsp. Oregano, dried
1/2 Lime, juice
Dash of Tabasco sauce
Dash or Worcestershire sauce
Salt and pepper to taste
1-tbsp. Olive Oil
Cooking oil

4 Burger buns, whole wheat
2 Onions, large, sliced
1/2-cup Mayonnaise, low fat
4-tbsp. Pesto sauce
Lettuce leaves
1. Use chicken thigh for the mince, ask your butcher or mince it yourself at home, trim off the excess fat and keep the skins to render for cooking.
2. Make fresh bread crumb by blitzing chunks of fresh or day old bread in a blender, you want to make a coarse mix.
3. In a mixing bowl add the chicken mince, bread crumb, onion and the remaining ingredients, add the 1-tbsp. of olive oil, divide into four parts, use a 4-inch cookie cutter to make perfect round burger patty’s. Let it rest for 30-mins.
4. Fry the chicken skin in a pan with cooking oil on a medium, you want to render the skin so the burgers get a lovely flavour, then add the patty’s to the pan and cook for about 5-mins per side until done.
5. After the burgers are ready add more oil if required to the pan, add sliced onions, salt and little sugar to caramelize, do this on a high heat for 7-10 minutes tossing constantly till the brown well.
6. Serve with caramelized onions, lettuce leaves, mayo and pesto.
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