An easy way with chicken from Nigel Slater.
Ingredients
- 500 g minced chicken breast meat
- 1 heaped tbsp tarragon leaves
- 2 garlic cloves
- 6 heaped tbsp dried breadcrumbs
- 1 lemon
- groundnut oil for frying
- For the mayonnaise
- 30 g basill or tarragon leaves
- 12 tbsps ready made mayonnaise
- 12 tbsp pickled cabbage
- 3 pickled gherkins
- 12 slices soft brioche-style milk bread
- soft brioche-style milk bread 12 slices
Servings:
Instructions
- Put the minced chicken breast meat in a medium-size mixing bowl. Roughly chop the tarragon leaves and add them to the mince.
- Finely crush the garlic to a paste, then add to the chicken with the breadcrumbs, the juice of half of the lemon and a generous crumbling of salt. Reserve the other lemon half for the dressing.
- Mix everything together – easiest done with your hands – then shape into six burgers and place on a tray in the fridge for a good hour.
- Make the herb mayonnaise: finely shred the basil or tarragon leaves and stir them into the mayonnaise with a squeeze of lemon and a little black pepper. Drain the pickled cabbage, thinly slice the gherkins.
- Toast the bread lightly on both sides and spread one side with the basil mayonnaise. Place some of the pickles – red cabbage and gherkins – on six of the slices.
- Heat a shallow film of oil in a wide, shallow pan that doesn’t stick. Fry the burgers for a couple of minutes each side until golden. Cover with a lid and continue cooking for 3 or 4 minutes till cooked right through.
- Place a burger on each of the six slices of bread then sandwich together with the remaining slices.
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