Herbed chicken and apple burgers recipe

Preparation time: 20 minutes, plus 1 hour chilling

Cooking time: about 20 minutes

 

350 g chicken mince

1 red onion, finely chopped

1/3 cup (25 g) fresh breadcrumbs

2 green-skinned apples, such as granny smith (for a tart taste) or golden delicious (for a sweet taste), grated

1 tablespoon chopped fresh sage

2 teaspoons fresh thyme leaves

2 tablespoons sunflower oil

salt and pepper

 

1 tablespoon honey

3 tablespoons dijon mustard

4 floury burger buns, split open

50 g watercress sprigs, large stalks discarded

1 Put the chicken mince, onion, breadcrumbs, apples, herbs and some seasoning in a bowl. Thoroughly mix together with your hands. Wet your hands, then divide the mixture into 4 portions and shape each into a patty. Chill for 1 hour to firm up.

 

2 Heat the oil in a non-stick frying pan. Add the chicken patties and cook over a moderate heat until browned on both sides, then reduce the heat a little and continue cooking until the patties are completely cooked through – about 20 minutes altogether. Turn from time to time to ensure cooking is even.

 

3 Meanwhile, mix together the honey and mustard. Spread over the top cut surface of each bun. Divide the watercress among the buns, piling it on the bottom cut side.

 

4 When the chicken patties have finished cooking, transfer them to the buns, placing them on the watercress. Put on the tops and serve.

 

Each serving provides 1800 kJ, 430 kcal, 25 g protein, 12 g fat (2.5 g saturated fat), 59 g carbohydrate (12 g sugars), 3 g fibre