Chicken and Mushroom Burgers
Cook Time 45 minutes
Servings 4
Ingredients
1 tbsp olive oil
4 slices of square cheddar cheese
4 soft milk buns, toasted
4 large cos leaves, shredded
4 tbsp whole egg mayonnaise
Chicken and Mushroom Patties
250g chicken mince
250g button mushrooms, finely chopped
¾ cup panko breadcrumbs
1 egg
1 clove garlic, minced
1 tsp oregano
Salt and pepper
Peri-peri Sauce
5 long red chillies, seeds removed and chopped
4 cloves garlic, chopped
1 x 3 cm pieces of ginger, chopped
2 tsp smoked paprika
1 tsp dried oregano
1 tbsp caster sugar
2 tbsp white vinegar
100ml olive oil
Salt and pepper
Juice of ½ lemon
Method
To make the peri-peri sauce, add all of the ingredients into a saucepan except the lemon. Place on a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender along with lemon juice and blend until smooth. This can be made up to a week in advance and stored in an airtight container in the fridge.
To make the burger patties, combine all the ingredients together in a bowl and mix well with your hands. Portion into 4 and roll into balls. Chill in the fridge to firm up for one hour.
Heat two large pans over medium-high heat. Divide oil between the pans. Add two balls per pan and press and spread in the pans to form patties. Cook for 1-2 minutes on each side until golden and cooked through. Add a slice of cheese on each patty and turn the heat off.
Place a dollop of mayonnaise on the bottom of each bun. Top with patty and shredded lettuce. Spread peri peri on the other cut side of the bun and sandwich together.