Chipolte may­on­naise and pick­led cu­cum­ber

Belfast Telegraph - Weekend - - DRINK -

1 lime, zest and juice 1tsp maple syrup To serve: Burger buns (toasted a lit­tle) 2 Lit­tle Gem let­tuces, leaves sep­a­rated 2 plum toma­toes, cut into 1cm slices 2 red onions, sliced into thin half-moons and fried un­til crispflakes METHOD 1. To make the pick­led cu­cum­ber mix the vine­gar and the sugar un­til it dis­solves. Us­ing a veg­etable peeler, shave the cu­cum­ber length­ways, work­ing all the way round but stop­ping when you get to the seeds. Pour the vine­gar mix­ture over the cu­cum­ber strips and toss. When you are ready to serve, lightly toast the se­same seeds and scat­ter over the cu­cum­ber along with the chilli. 2. Make the mayo: put the may­on­naise in a blender with the chipo­tle pep­pers, lime zest and juice and maple syrup and sea­son. 3. If you are us­ing minced chicken then sim­ply place in a bowl. If not, roughly chop up your chicken meat, re­mov­ing any gris­tle, and pop into a food pos­ses­sor. Pulse un­til it is just minced - you do not want to form a paste. Add the rest of the burger in­gre­di­ents to the minced chicken, sea­son with salt and pep­per and com­bine. Us­ing your hands, shape into about 10 burg­ers and place on a plate, then flat­ten slightly with your hand (you don’t want them too thick as they must cook fully all the way through, un­like tra­di­tional beef burg­ers). 4. Heat the oil in a large fry­ing pan over a medium-high heat. Add the chicken burg­ers and cook, in batches, for four min­utes each side - they should be well seared. Re­move from the pan and drain on kitchen pa­per (we would al­ways check one by cut­ting in half to make sure they are fully cooked - do not serve pink). 5. Serve in toasted buns with let­tuce, toma­toes, crispy onions, a gen­er­ous dol­lop of the smoky mayo and the pick­led cu­cum­ber on the side. MAKES 10

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