Chicken Burgers

Making Chicken Burgers Ahead

Cooked patties keep in the fridge for up to 3 days. Raw patties can be frozen for up to 2 months.

Making Chicken Burgers

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1. Mix the chicken, grated onion, garlic, parsley, paprika and pepper in a bowl until just combined.

   Mark done

2. Shape into 4 patties about 11 cm across and press a shallow dimple into the centre of each.

   Mark done

3. Heat the oil in a large frying pan over medium heat. Cook the patties for 6 minutes a side, until golden and the centres reach 74°C / 165°F.

   Mark done Start 6 min timer

4. Toast the buns in the pan for 30 seconds. Fill with the lettuce, patties, red onion and cucumber and spread with the mustard.

   Mark done Start 30 sec timer

Worth Knowing

• Wet your hands before shaping so that the meat does not stick.
• Cook the burgers on medium heat; high heat chars the outside before the middle is done.
• Rest the patties for 2 minutes before putting them in the buns.

Good Alongside

A cucumber salad · Shredded cabbage with lime · Fresh pineapple

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

Chicken Burgers Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.