Burgers have to be one of the easiest mid-week evening meals to whip together. Using free-range chicken mince, streaky bacon for moisture and flavour and a smattering of coriander seeds for a lemony pop these are a good-for-you and tasty family dinner.
INGREDIENTS FOR FOUR
PATTIES
1 tsp coriander seeds
2gm salt
couple grinds black pepper
500gm chicken mince
1 cup fresh breadcrumbs
1 x 59gm extra large egg
125gm bacon finely diced
2 Tbsp chopped chives
olive oil for frying
TO SERVE (also see notes)
4 x fresh bagels (or bun of choice)
2 Tbsp olive oil
250gm fresh beetroot
Soft lettuce leaves
4 Tbsp aioli or mayonnaise
Favourite pickle, chutney or chilli condiment
COOKS NOTES
- Serve with fries in place of buns.
- Coleslaw is a great inclusion for these burgers. Otherwise, pile tomato slices, cucumber slices, raw red onion slices, soft leaves and pickled gherkins on top of burgers for a classic combo.
- To make breadcrumbs remove crusts from a stale sourdough loaf. Cut dough into large chunks and whiz in food processor until fine crumbs are created. Place these into snap lock freezer bag and freeze. It will be very quick to make these burgers next time if the crumbs are already done.
- Substitute chicken with pork, turkey or pork mince.
- Grate beetroot on a julienne mandolin for perfect size.
- Burgers can be prepared up to 12 hours in advance. They also freeze well when raw.
- Toasting the buns makes these really delish, but if short of time then simply serve as is (like I did in the video).
- Cook burgers on the BBQ for a smoky flavour.
METHOD
- For patties, toast coriander seeds in small frying pan over medium heat for 3 to 5 minutes, until aromatic. Roughly crush in pestle and mortar or spice grinder.
- Place coriander, chicken mince, breadcrumbs, egg, finely diced bacon, chopped chives in a large bowl. Mix well to combine.
- Divide into 4 equal size portions and shape into patties (with damp hands) just wider than chosen buns. Place burgers on a plate, cover and refrigerate until ready to cook.
- Peel raw beetroot and grate coarsely.
- Wash and dry lettuce.
- Place cast iron grill on medium heat. Slice bagels in half and brush cut side lightly with olive oil. Once grill is hot, place bagels cut side down onto hot grill and toast for a few minutes until golden. Set aside.
- Meanwhile, rub both sides of patties with olive oil. Turn heat up to medium high and cook patties for 3 to 4 minutes per side, until golden and cooked through. They will be springy to touch. Rest, covered on a warm plate while the bagels and filling are constructed.
- Spoon mayo on base of toasted bagel, place on plenty of lettuce leaves, pile on beetroot and top with patty.
- Spread top half of bagel with favourite pickle, chutney, place on top of burger. Serve.
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