Name Chicken and Corn Burgers


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* 500 g (1 lb) boneless, skinless chicken breasts, roughly chopped
* 2 tablespoons sunflower oil
* 1 onion, finely chopped
* 125 g (4 oz) drained canned sweetcorn
* 1 large egg, beaten
* 6 tablespoons breadcrumbs
* salt and pepper

To serve:
* 6 sesame buns
lettuce leaves
* 2 tomatoes, thinly sliced
* 1/2 cucumber, sliced
* parsley sprigs (optional)
* 3 tablespoons mayonnaise

1. Using the fine blade of a mincer or food processor, mince the chicken breasts finely. Place the minced chicken in a mixing bowl and then set aside.
2. Heat the sunflower oil in a frying pan over a low heat. Add the onion and cook gently until soft and translucent but not brown. Add to the chicken with the sweetcorn, beaten egg, breadcrumbs and salt and pepper to taste. Mix well and shape into 6 firm burgers.
3. Brush the burgers lightly with a little oil and then cook on an oiled grid over a preheated hot barbecue, or under a preheated hot grill, for about 4 minutes each side.
4. To serve, cut the buns in half horizontally and grill the cut sides. Sandwich together with a burger, some lettuce leaves, tomato and cucumber slices, parsley sprigs, if using, and mayonnaise.

Serves: 6

Note: These burgers can also be made with turkey. If you are counting calories, omit the bun and the mayonnaise. If wished, freeze them before cooking. Stack the burgers, interleaved with circles of greaseproof paper, and then wrap in foil before freezing. The burgers can be frozen for up to two months.

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