So simple to make, these chicken burgers add life into chicken breast, which can otherwise be a little tiresome on its own. These are tender, fragrant and succulent. 😋
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Pulse half the chicken in a blender till coarsely minced. With the other half of the chicken, roughly chop using a knife till minced (not too fine to maintain texture). It may seem like a faff to mince half and half using a knife and blender but this is essential to maintain texture.
Add all the chicken to a bowl, with the herbs, oil, and season with salt and pepper. Using your hands, mix well and divide into 4 or 6, depending on how big you want them. Compress the mixture between your hands and form into a patty, ball or oval shape (whichever you prefer, I went with oval!).
A top tip to make sure the burgers hold together is to throw the burger from hand to hand, which compresses the mixture. Then form into your desired shape.
Heat a glug of oil in a heavy based frying pan, and fry 7–10 minutes on each side until golden and cooked through. Minced chicken needs to be cooked through, so make sure they’re not pink.