Recipe: For 4 larger burgers, each 0.5 cm thick & 7 to 8 cm longIngredients: 350 gr of seasoned chicken mince 4 shalots, peeled & finely diced 1 tablespoon of fresh ginger, peeled & finely grated 1 egg yolk, beaten 2 red chilli peppers, seeds removed with hand gloves on, cut up into smaller pieces 1 handful of fresh coriander leaves ( cilantro ), washed, pad dry on kitchen paper, cut roughly 100 gr of Gluten Free breadcrumbs, I used Schärs Maldon sea salt flakes, if necessary EVOO, a fruity one ** To Serve: sliced red or Kumato tomatoes, fresh salad leaves, tomato ketchup, mayonnaise,etc fresh pistolés or fresh kaiser rolls or fresh GF baguette, sliced open
Method: 1. Take your food processor & place the chicken mince, the chopped shalots, the grated root ginger, the cut up red chilli peppers, the egg yolk, GF breadcrumbs & coriander leaves, all evenly divided in the food processor. Pulse until everything comes together. Taste. Check the seasoning. Add a few pinches of Maldon sea salt flakes if necessary. Pulse again. 2. Now, with your hands, make 4 larger patties, aka burgers. They won’t stick to your hands because of the GF breadcrumbs. Place them spaced apart on a large plate. Place cling film over the top & place into the fridge for about 1 to 2 hours to firm up & to let the flavours mingle. ( You can also do this a few hours before) 3. 30 minutes before eating, take the plate of burgers out of the fridge & remove the cling-film. Heat a large non-stick pan on medium high heat & add a few tablespoons of the fruity EVOO in it. When hot, add the 4 burgers & fry until golden & cooked through on both sides. You still want the burgers to be juicy so don’t cook them too long. Test with a skewer. Place a fitting lid on the pan & remove the pan from the hot fire. Let the burgers rest for about 5 minutes, this is necessary to let the juices come again into the meat so that the burgers will be juicy! 4. Build your bun with all the trimmings & add the burger on top, close the bun & enjoy!! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!