Sunday, 11 September 2011

Chicken, bacon & parmigiano burgers


4 chicken breasts, 3 rashers of unsmoked bacon, parmigiano, old bread. (makes 8 burgers)
1) Pulse 1 almost stale crust of bread in the blender until breadcrumbs form - set aside.

2) Mince 4 chicken breasts in the blender.
(Your butcher will be able to mince chicken breasts for you (it's rare to find minced chicken in a supermarket, though you could substitute turkey mince if you like which is more readily available and lean for those who are dieting)

3) Add the bacon rashers and pulse in the blender - this should form a sort of sticky meat ball so break it apart with a wooden spoon before adding the breadcrumbs and a generous knob of parmeggian, freshly grated.

4) Pulse in the blender until another meatball forms. This should not require seasoning due to the salty tang of the bacon and the parmeggian but this would be fabulously enhanced with some chopped parsley stirring through it.

5) Separate the ball into 8 patties by rolling a handful of meat and flattening it a little with the palm of your hand.

6) These are best cooked on a BBQ, or if you're dieting use a grilling machine which allows any fat to drain off. I cooked these in a pan for 10 minutes, turning continually and using the flat of a spatula to press the patty. 

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