CHICKEN BURGERS

These are a refreshing change from the usual beef, and healthy too.

Serves 4

500g (1lb 2oz) boneless, skinless chicken thighs 1 small onion, very finely chopped A few sprigs of tarragon, finely chopped (optional) 1tsp dried oregano Salt and pepper Olive oil

To serve

4 burger buns, cut in half 1tbsp mayonnaise 1tbsp mustard A handful of lettuce leaves 1 large tomato, sliced Make sure the chicken thighs are well chilled – the colder they are the easier they’ll be to chop. Using a very sharp knife, dice the chicken as finely as possible, making sure you include any fat that’s attached to the thighs, to keep the burgers juicy. To check you have chopped the chicken finely enough, squeeze some of it together in your hand – it should clump into a ball.

Put the chicken into a bowl and add the onion, some of the tarragon, if using, and the oregano. Add ½tsp salt and some pepper, then mix well. Divide the chicken into 4 portions and shape into burgers about 2cm (¾in) thick.

Heat a large griddle or a frying pan to medium hot. Brush the burgers with oil, then place them on the griddle or pan, spaced well apart. Cook for 4 minutes without moving them, then carefully turn them over with a metal spatula. The burgers should lift off easily; if they don’t, leave them a little longer. Cook on the other side for 4 minutes, then flip them again and cook for a minute on each side until the meat is no longer pink.

Remove the burgers and set aside for a few minutes. Toast the cut side of the buns lightly. Whisk the mayonnaise with the mustard and stir in the rest of the tarragon, if using. Spread this on one side of the buns. Add the burgers with lettuce and slices of tomato. If you like, you can add more herbs or some chilli or citrus zest to the burger mix. Or keep them plain and add bacon, avocado or blue cheese.