Our son is a big fan of burgers, in all shapes, sizes and meat and veg descriptions. This week I did an order from the butcher and managed to order chicken mince by mistake. While they have lovely anti-biotic free range chickens, somehow I managed to add chicken mince and poussin to the order… The things you do when you are not entirely concentrating on what you are doing.
Never one to waste food, it sounded like a good excuse to make some chicken and thyme burgers. We topped them with an avocado tahini spread and red onions and mushrooms cooking in red wine vinegar. Even on an after work night it was a quick wholefood meal to whip up, that got the seal of approval from our son (empty plate = seal of approval right?)
- 500g minced chicken
- 1 egg
- 1 Tbsp fresh thyme
- 1 Tbsp fresh dill
- juice of 1/2 a lemon
- 1/2 tsp salt
- freshly ground black pepper
- 1/2 tsp paprika
- 1 tsp Italian dried herbs (mix of dried marjoram, basil, capsicum, rosemary, oregano, parsley and thyme)
- coconut oil to fry
- Mix all ingredients (except coconut oil) in a bowl. This will be a very wet mixture.
- Form the mixture into balls a bit smaller than a tennis ball
- Heat some coconut oil in a frying pan
- Place the ball into the frying pan and press with the back of a wooden spoon or spatula to flatten the ball into a burger.
- Fry for 4-5 minutes on both sides until the chicken is cooked through
- Serve with tahini avocado spread, red wine options and mushrooms, sweet potato chips and homemade mustard
Music to go with it…
Listen on Spotify: Shout out louds – Howl Howl Gaff Gaff