Chicken burger with avocado and blue cheese
- September 2008
- Serves 6
- Takes 25 minutes to make, plus 1 hour’s chilling
This easy burger recipe makes a great alternative to mince. The burgers can also be frozen for another meal.
- 20.3g (8.8g saturated)
- 34.1g (4.9g sugar)
- 500g chicken breast, coarsely minced in a food processor, or turkey mince
- 1 small onion, finely chopped
- 1 tsp Dijon mustard
- 142ml pot soured cream
- 1 tbsp tomato ketchup
- Zest and juice of 1 large lemon
- 1 red onion, thinly sliced
- 1 tbsp sunflower oil
- 4-6 soft buns
- Radicchio lettuce and little
- gem lettuce leaves, to serve
- 1 avocado, thinly sliced
- 100g blue cheese, such as Gorgonzola, crumbled
- In a bowl, mix the mince, chopped onion, mustard, 2 tablespoons soured cream, ketchup and the zest. With wet hands, season and shape into 4-6 burgers. Chill the burgers for 1 hour to firm up. Toss the red onion with the lemon juice in a bowl. Set aside.
- Heat a griddle pan until hot. Brush the burgers with the oil and griddle for about 5 minutes each side, until golden and cooked through.
- Preheat the grill to medium. To serve, split the buns and toast on the griddle pan. Spoon a tablespoon of the soured cream on each bun base and top with the lettuces, burgers, then the avocado, onion and cheese. Place under the grill for a few minutes until the cheese is melted.
The raw burgers for up to 3 months. Defrost thoroughly in the fridge, then cook.
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