Home-Minced Chicken Burgers
Home-Minced Chicken Burgers
(serves4)
4 large chicken breast fillets, skin removed
8 ounces/225g herbed goat cheese (Boursin, for example)
6 spring onions, green parts only, minced
4 tbsps mayonnaise
fresh black pepper
mozzarella to top burgers: 1 slice per burger
Trim the chicken fillets very well, removing any fat, sinews and the tendon in the tenderloin. Cut into large chunks and either pulse in the food processor or put through a mincer/grinder until medium-fine in texture. If you are using a food processor, aim for a texture that avoids visible chicken chunks, but also does not descend into anything like a paste. Try for the texture of ready-ground beef.
Mix all ingredients except mozzarella in a large bowl. Form into four burgers.
Grill on medium heat (350F/180C if you can get your grill that specific) for six minutes per side, or until cooked through. In the last two minutes of cooking time, add the mozzarella to each burger. If you are using buns, also toast these on the coolest part of the grill during those last two minutes.
As it turns out, I can vouch for these, having just been at your table. Add some cole slaw (there must be a recipe for that) and sweet corn. Dinner done. Deliciously.
John’s Mom
Working on a cole slaw dressing recipe right now! xx
Anyone know why it is “cole slaw?” I could google it, but this is much more fun.
John’s Mom
I do know the answer to this! It’s an anglicized version of the Dutch word for “cabbage salad,” something like “koolsla.” I think what makes it s funny word is that one would rather say “cold slaw” since it is.