Crunchy and tasty. Stick it in a toasted brioche bun with lashings of sriracha, mayo, sliced gherkins and a couple of baby gem lettuce leaves. With the obligatory coleslaw and sweet potato wedges on the side. Makes 4.
- 500g minced chicken
- 2 slices of white bread
- 150ml milk
- 1 egg, beaten
- Salt and pepper
- 1 clove garlic, minced
- 2 tbsp parsley, finely chopped
- Zest of ½ a lemon
- 150g or so of dried breadcrumbs
- Veg oil
- Soak the bread in the milk for 10 mins
- Put the mince in a bowl, add the egg, milk and bread mixture, and season with salt
- Mix thoroughly, cover and pop in the fridge for 10 mins
- Make into 4 burger shapes (or more, if you want little burgers!)
- Mix the breadcrumbs, garlic, lemon zest and parsley. Season and mix again
- Tip onto a plate and coat the burgers with the zesty breadcrumbs
- Heat veg oil in a large non-stick frying pan and fry for 5 mins on each side until golden brown, crunchy and cooked through
Sophie cooks 