Makes 2, prep time 10 minutes, cooking time 10-12 minutes
2 tbsp of oil
250g chicken breast cut into small chunks
1 tbsp of Maille whole-grain Dijon mustard
2 red onion chopped
1 tsp of smoky paprika
1 tsp of seaweed salt
100g Beaufort cheese cut into small cubes
1 free-range egg
2 tbsp of all-purpose flour
2 brioche burger buns
1 gem lettuce
1 beefsteak tomato sliced
Red onion sliced into rings
Rinse, dry and chop the chicken breasts. Place all the ingredients in a bowl, using your hand’s combine the mixture.
Dust a flat surface with flour and shape the mixture into a ball, half then shape into patties, about the size of your palm and 2cm thick.
Wrap each one in film and chill for an hour, or better overnight, this will help the patties set.
Prepare the serving ingredients ready to dress the buns.
Heat some oil and in a griddle pan over a medium to high heat.
Add the patty to the pan and cook for 5-6 minutes on each side.
When both patties are cooked remove from the heat and allow to stand.
Next, toast the buns on the griddle pan, once toasted set the buns on a serving board, add mayonnaise, lettuce then the patty.
Top with tomato, onion, mustard and cucumber and serve.