THE CALIFORNIA-STYLE CHICKEN BURGER
Lean chicken burgers make a delicious and mellow backdrop for assorted salad toppings, such as tomato and avocado. And because chicken burgers need to be fully cooked (as opposed to beef, which can be devoured rare), thinner West Coast–style patties are ideal. When you’re grilling, make sure the outside doesn’t dry out before the middle cooks through. Serve layered in two patties, with a ton of fresh ingredients on nutrient-rich wholegrain buns to play up the California health-food feel.
INGREDIENTS (SERVES 4)
680g chicken mince, freshly ground if possible and preferably from thighs 1½tbsp Dijon mustard 3tbsp finely chopped onion 2tbsp olive oil 20g breadcrumbs Salt and pepper, to taste 2 avocados
Thinly sliced cucumber, tomato, iceberg lettuce and alfalfa sprouts
In a bowl, mix the chicken, mustard, onion, oil and breadcrumbs with your hands and form into eight patties about 1.5cm thick, slightly indenting the centres. Refrigerate for at least 30 minutes to firm them up. Just before cooking, generously salt and pepper both sides of each burger. On a hot grill, or a lightly oiled grill pan over medium-high heat, cook until the middles are opaque, about three minutes each side. In a bowl, mash avocados with salt to taste. Smear the avocado purée on both bun halves and layer the patties – two per burger – and vegetable toppings.