Fab­u­lous Chicken Din­ners!

It’s ev­ery­one’s favourite – so here are five de­li­cious new dishes to try!

My Weekly - - Contents -

Chicken Burger With Av­o­cado

IN­GRE­DI­ENTS (Serves 4) ◆ 1 shal­lot, diced

◆ 1tsp whole­grain mus­tard

◆ 1 large egg

◆ 400g chicken breast fil­lets, finely chopped or minced

◆ 50g fresh bread­crumbs

◆ 2tbsp sun­flower oil

◆ 4 ham­burger buns

◆ 50g rocket, washed

◆ 1 red onion, sliced

◆ 1 ripe av­o­cado, halved, peeled and sliced

◆ 1 beef­steak tomato, cored and sliced

◆ 50g blue cheese, eg Ro­que­fort/Stil­ton

◆ 4tbsp quark

◆ 1tbsp chives, snipped

◆ Salt and freshly ground black pep­per

1Thor­oughly mix shal­lot, mus­tard, egg and chicken mince in a mix­ing bowl. Add enough bread­crumbs to form a pli­able mix­ture. Sea­son well. Di­vide and shape into four pat­ties, im­print­ing your thumb in the mid­dles; this will help pre­vent the burg­ers from ex­pand­ing in the mid­dle.

2Heat oil in a large non-stick fry­ing pan over a mod­er­ate heat un­til hot. Add pat­ties and fry on all sides for 7-8min un­til golden-brown; their cen­tres should reg­is­ter at least 74°C on a meat ther­mome­ter. Re­move from the pan; cover loosely with foil.

3Toast burger buns un­der a grill. Top the lower halves with rocket, red onion, av­o­cado and tomato slices. Sit the burg­ers on top. In a small bowl, mash blue cheese with a fork then stir in the quark and chives. Place a dol­lop on each burger. Serve with the tops of the buns on the side.

509 CALO­RIES PER SERV­ING

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.