Makes 2, prep time 10 minutes, cooking time 10-12 minutes
INGREDIENTS
FOR THE BURGERS
2 tbsp oil
250g chicken breasts,
cut into chunks
1 tbsp Maille wholegrain mustard
2 red onions, chopped
1 tsp smoked paprika
1 tsp seaweed salt
100g Beaufort cheese,
cut into small cubes
1 free range egg
2 tbsp all-purpose flour
TO SERVE
2 brioche burger buns
2 tbsp mayonnaise
1 gem lettuce, sliced
1 beefsteak tomato, sliced
1 red onion, sliced
Cucumber ribbons
1 tbsp American-style burger mustard
2 tbsp tomato ketchup
METHOD
Rinse, dry and finely chop the chicken breasts.
Place all the ingredients in a bowl, and using your hands combine the mixture.
Dust a flat surface with flour and shape the mixture into a ball, halve, then shape into 2cm thick palm-sized patties.
Wrap each one in clingfilm and chill for an hour, or even better overnight – this will help the patties set.
Heat some oil in a griddle pan over a medium to high heat.
Add the patty to the pan and cook for 5-6 mins on each side.
When both patties are cooked, remove them 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.
