Chicken burgers are another story.
Which is why I'm happy to add in a little pesto to give them a flavour boost!
Now this is one of those recipes that's a little tricky with servings. Normally I like to write my recipes to serve 2 people. And I also like to make sure I use up a whole pack where possible so you aren't left with little bits and pieces of ingredients.
Around here chicken mince comes in a 500g (1lb) pack which is too much for 2 people. So I've gone with 3 serves - either invite a friend over or plan for some delicious leftovers for lunch tomorrow.
And I should mention. I love cooking my burgers on a fine layer of salt like this because it give the most tasty crust and avoids the need to oil your patties. Just make sure you don't add extra salt to the patties or you'll end up with an overly salty burger. And no one likes an overly salty burger.
WINE MATCH: A crisp cold beer or glass of Riesling or Vermentino.
cheesey - add some finely slice parmesan or crumbled feta.
oniony - Cover a finely sliced red onion with boiling water. Stand for 10 minutes then drain and toss with a little salt before piling onto your burger.
low carb - use my magical Low Carb Almond Burger Buns . It's worth it trust me! Or use iceberg lettuce leaves instead of the buns.
more substantial / carb-lovers - serve with easy home fries or roast sweet potato.
dairy-free - use a dairy-free pesto or make basil burgers by combining a finely chopped bunch of basil with the chicken.
paleo - use the dairy-free option and my almond burger buns.
homemade pesto - try this recipe.
homemade mayo - try this recipe.
Yes but I prefer my burgers fresh from the BBQ. Just cook the burger patties as per the recipe but keep them separate from the buns, mayo and salad. Will keep in the fridge for 1 week or can be frozen. To serve, warm in a frying pan or back on the BBQ and stack into burgers as per the recipe.