Chicken and as­para­gus burg­ers

Isis Town and Country - - Life | Easy Eating - — Aus­tralian As­para­gus Coun­cil

For a veg­e­tar­ian ver­sion, re­place the chicken with minced mar­i­nated tofu.

In­gre­di­ents BURG­ERS:

1–1 1⁄2 bunches as­para­gus, woody ends re­moved, sliced finely 750g minced chicken Juice and finely grated rind of 1 lemon 1 egg 1 cup firmly packed fresh bread­crumbs 1 tsp salt Freshly ground pep­per to taste 6 tbs olive oil for cook­ing Good qual­ity egg may­on­naise mixed with chopped chives to serve

AS­PARA­GUS SALSA:

1⁄2 bunch as­para­gus, woody ends re­moved, diced 1⁄2 red cap­sicum, diced finely 1⁄2 small red onion, diced finely 2 tbs chopped chives Salt and pep­per 2 tsp ex­tra vir­gin olive oil

1⁄2–1 tsp finely grated lemon zest (op­tional)

Method

To make burg­ers, thor­oughly com­bine as­para­gus, chicken, lemon juice and rind, bread­crumbs, salt and pep­per. Us­ing washed, damp hands, shape mix­ture into 12 burg­ers. Heat a fry­ing pan over a medium heat and add 3 ta­ble­spoons of the olive oil. Cook 6 of the burg­ers un­til golden brown and cooked through, 3-4 min­utes each side. Re­move burg­ers from pan, drain on pa­per towel, cover and keep warm. Add re­main­ing 3 ta­ble­spoons of oil to pan and heat through. Add re­main­ing 6 burg­ers and cook as for first batch. To make as­para­gus salsa, com­bine all in­gre­di­ents. Ar­range burg­ers on serv­ing plates, top with salsa and serve with chive may­on­naise.

Tip

To make a great starter, pre­pare burger mix­ture as above. Shape mix­ture into smaller por­tions and roll each por­tion into a ball. Cook as above and serve on tooth­picks with chive may­on­naise or sweet chilli sauce.

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