CHICKEN BURGERS

Anything but run-of-the-mill, this chicken burger gets some tang from a zippy chutney and some finesse from a knob of good bloomyrind cheese, making it a burger worthy of its pairing.

1½ lbs (680 g) ground chicken

2 tsp (10 mL) soya sauce

2 tsp (10 mL) your favourite hot sauce

1 tbsp (15 mL) fresh sage, coarsely chopped

1 egg, lightly beaten

1 tbsp (15 mL) bread crumbs

1 tsp (5 mL) salt

1 tbsp (15 mL) vegetable oil

Butter or iceberg lettuce leaves to garnish 6 good-quality hamburger buns, sliced in half About 5 oz (140 g) flavourful bloomy rind cheese, such as Camembert or Saint André

Cherry-Lime Chutney to garnish (recipe follows)

1 In a large bowl, mix together the chicken, soya sauce, hot sauce, sage, egg, bread crumbs and salt until well-combined. Divide the mixture into 6 equal-sized patties.

2 In a large skillet, heat oil over medium-high heat. Add burger patties and cook until golden on one side, about 5 minutes. Turn over and continue browning on the second side and continue cooking until cooked through. This may need to be done in 2 batches to avoid overcrowding the skillet.

3 Place lettuce on hamburger buns, top with a burger, then some cheese and chutney.

Makes 6 burgers