Chicken Avocado Burger

Today I went to a vernissage for the exhibition of the mother of one of my friends who is a painter. it’s a little stuffy and it’s not with petit fours that we eat so I made us burgers with what I had in the fridge and here is the result! These can also be eaten cold if you want to take them to work or for a picnic.

CHICKEN BURGER PATTIES:

  • 500g ground chicken (mince)
  • 250g panko breadcrumbs, 1 egg
  • 75g parmesan finely grated,
  • green onion finely sliced (~2 stems)
  • 2 garlic cloves minced,
  • 1/2 tsp dried sage,
  • 1/2 tsp salt and pepper , each

BURGERS:

  • 2 tbsp olive oil,
  • 4 soft burger buns or brioche buns,
  • 1 avocado (big!) (or 2 medium)
  • 60g /rocket / arugula or other lettuce,
  • 2 tomatoes sliced,
  • 4 slices Swiss cheese (or other cheese)
  • Mayonnaise, relish, ketchup or tomato sauce (to smear lid)

REALISATION:

  1. Mix Pattie ingredients in bowl, form 4 patties, 1.5cm / 3/5″ thick, slightly larger than the buns (shrinks slightly). If mixture is super sticky, either refrigerate mixture for 30 minutes, or wet hands or lightly spray hands with oil (I do this).
  2. Heat oil in skillet over medium high heat, cook 2 min until deep golden, then flip. After 1 min, top with a piece of cheese and place lid on to melt.
  3. ASSEMBLE: Split buns and lightly toast, smoosh a generous amount of avo on bun base, sprinkle with salt and pepper. Top with Chicken Pattie, then rocket/arugula and tomato. Smear the top bun with mayonnaise (or relish, ketchup, other condiment of choice) and place lid on bun.

Devour and be happy!

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