Thursday, 22 May 2014
Lemony Chicken Burgers - home made
Ingredients and method for Burger - using a Hand Mincer -
Makes 2 x 6oz. Burgers (approx.)
5 or 6 chicken thighs
Remove bone, any gristle, skin, (discard or freeze for soup stock), Roughly chop chickenmeat - place in mincer using larger holed disc.
Adding grated lemon rind, fresh herb selection - marjoram, rosemary, corriander - (leaves only), salt and black pepper.
You can also use dried herbs if fresh aren't available.
Place chicken mince into a large bowl, add approx. a tablespoon of dried breadcrumbs.
Form into patties.
In another bowl mix together well: *
Lemon juice - 1 lemon (or more)
about a tablespoon of grainy mustard
small amount of olive oil
crushed garlic if wanted
large spring onion chopped
any extra grated lemon rind
small amount of runny honey or maple syrup - to taste
salt, black pepper
Pour some of this over the burgers before cooking, and keep any left to heat through and pour on top, when serving.
I use an iron griddle pan, preheated but not greased.
Cook the burgers on one side until griddle marks show on the meat, then carefully turn over and cook the other side. It doesn't matter if it looks slightly charred, as long as the burger is cooked through - (but not overcooked.)
Lovely served with home-made potato salad (Charlotte potatoes are good) .... and anything else you might fancy!
* this can also be used as a marinade.