Juicy chicken burgers made out of breast and thighs of the chicken where moisture and juiciness ensured with the use of wine and zucchinis along with the cooking method.
Lightly flavoured with the paprika, sumac and turmeric as well from the Dijon mustard and mint.
Serve with the Red Pepper Purée (place link) along with Sweet Potato Purée.
Chicken Burgers with Red Pepper Purée
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Chicken Burgers with Red Pepper Purée
Servings: 6 People
Ingredients
- 1kg Minced Chicken , 600g breast fillets, 400g boneless thighs, without the skin
- 100g dry fine Breadcrumbs
- 1 medium white Onion , very finely chopped
- 2 large Zucchinis , grated, unpeeled and seeds scooped to be removed,
- 2 Eggs
- 1 tbsp Dijon Mustard , homemade, recipe in the `sauces’ section, press Link for recipe
- 2 tbsp EVOO , extra virgin olive oil, plus more for the oven pan
- 1½ tsp Sweet Smoked Paprika
- 1½ tsp Sumac
- ⅔ tsp Turmeric
- 1 tbsp dry Mint , ground
- 125 ml White wine
- 1½ tsp Sea Salt
- ½ tsp ground Black Pepper
- Red Pepper Purée , Recipe in the `sauces’ section,
Instructions
- We begin by adding in a large bowl the breadcrumbs along with the onion, mustard, oil, paprika, sumac, turmeric, mint, salt and pepper and pour over them the wine. Mix thoroughly and then add the minced chicken meat, zucchinis and eggs and combine well, cover with plastic film and refrigerate for an hour or even better overnight.
- Next day, or an hour later, turn the oven with the upper and down elements on, grill on and the air on as well, to 200°C and place a grill in the lower middle of the oven.
- In the meantime, take the mixture from the refrigerator and while cold form into large golf size balls, slightly pressed and placed on a lightly oiled oven proof dish. Place in the oven, uncovered and cook for 14 minutes. Flip on the other side, remove the Grill from the oven settings (keep fan and elements on at the same temperature of 200°C and cook for 8 minutes more, uncovered again. You want a golden colour for your burgers, and the inside cooked but juicy too!
- Serve with the Red Pepper Purée along with Sweet Potato Purée.
