Maxfacts

Chicken burger

When ‘burger’ sounds appetising but red meat not in favour, a juicy chicken burger is a perfect substitute.

Ingredients

• 2 slices (stale) white toast bread, chopped
• 50 ml milk
• 1 small shallot, finely chopped
• 50 ml chicken stock
• 1 egg
• pinch of freshly grated ginger
• 1 tsp prepared mustard
• salt and white pepper to taste
• pinch of grated nutmeg
• pinch of finely grated lemon zest
• 250 g chicken breast, deboned, skinned and meat very finely chopped
• rapeseed oil for (gently) frying

Method

1. In a bowl mix chopped white bread and milk, set aside to soak. In a small pan, heat the chicken stock and cook the finely chopped shallot in stock over moderate heat until softened and all cooking liquid has evaporated, add ginger, remove from heat.
2. In a bowl mix egg, mustard, seasoning, nutmeg and lemon zest. Combine the mixture with the very finely chopped chicken meat, the cooked shallot and the soaked bread, mix all well until completely combined. With wet hands, form small flat burgers and gently fry in a little rapeseed oil until well-cooked but not too crunchy on the outside (depending on preferred texture of food).