Italian pesto chicken burgers


Preperation time: 15 mins plus chilling

Cooking time: 10-13 mins

500g (1lb) minced chicken
2 garlic cloves, finely chopped
4 spring onions, finely chopped
2 teaspoon pesto
1 egg yolk
1 tablespoon sunflower oil
4 ciabatta rolls (or your choice of rolls)
2 tablespoons mayonnaise
40g (1.5 oz) watercress and spinach salad
50g (2oz) sun-dried tomatoes in oil, drained and sliced
Salt and pepper

Put the chicken, garlic, spring onions, pesto and egg yolk in a bowl, add seasoning and mix together well. Divide into 4 then shape into thick burgers. Chill for 1 hour

Head the oil in a nonstick frying pan, add the burgers and fry for about 10-13 mins, turning once or twice until they are golden brown and cooked though.

Split the rolls in half and lightly toast the cut sides. Spread with mayonnaise then add the salad and tomatoes to the lower half of each roll. Top the burgers with the other half of each roll and serve with oven chips or salad.

If you fancy curried chicken burgers mix 2 teaspoons hot curry paste and 2 tablespoons chopped coriander into the chicken mixture instead of the pesto. Fry as above and serve in warmed naan breads with salad and mango chutney


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