The free-range chicken mince that my supplier sells is, without exception, too low in fat to really produce my chunky chicken burgers with an adequate moisture level. I have been toying with ways around this - adding fat simply renders out during cooking, extra egg tends to escape as well, and adding coconut or almond flour changes the taste too much. The solution? More (finely processed) veggies!
Ingredients (four servings):
500g ground chicken
3 or 4 eggs
5 spring onions
1/2 red capsicum (bell pepper)
10 asparagus spears
1 cup shredded cabbage
Optional: fennel (out of season here), bacon, a handful of basil, thyme, or lemon sage, a splash of lime juice, paprika, salt & pepper as desired.
1. Preheat oven (or grill) to 150 deg C. If using an oven, line a baking tray or two with baking paper.
2. Prepare your veggies by washing and then processing with a food processor. You could also chop them extremely finely, if you have the will and elbow grease!
3. Combine veggies with eggs and meat in a large bowl, and stir until thoroughly combined.
4. Grabbing small handful of mixture, roll into balls (or grab larger handfuls if you want to make patties/burgers, especially if grilling).
5. Place in oven/grill and cook until the centre of the ball/patty is thoroughly cooked. This took about 5 minutes on my grill, and 20 minutes in the oven.
Serve as is, or in a lettuce leaf, topped with cheese or tomato chutney, etc. Sorry for the lack of finished-product photo - we were too hungry to wait!
Arthur De Vany on Facebook; 1985 Paleo
11 hours ago