Ingredients
Serves 4
500g chicken mince
1 small onion, very finely chopped
1 tsp dried oregano
olive oil
4 burger buns, all cut in half
1 tbsp mayonnaise
1 tbsp mustard
lettuce leaves
1 large tomato, sliced
sea salt and freshly ground black pepper
Method
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Put the chicken mince into a bowl and add the onion and oregano. Add half a teaspoon of salt and some pepper. Divide the chicken into 4 portions and shape into burgers, about 2cm thick.
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Heat a large frying pan or heat the BBQ. Brush the burgers with a little oil, then place them on the BBQ or pan, spaced well apart if possible. Leave them to cook for 4 minutes, without moving them, then carefully lift and turn over. The burgers should be well seared and lift off easily; if they don’t, leave them for a little longer. Cook them on the other side for 4 minutes, then carefully flip them over again and cook for another minute on each side.
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Once the burgers are cooked through, remove them from the heat and set aside to rest for a couple of minutes. Toast the cut side of the burger buns very lightly (ideally on the BBQ). Whisk the mayonnaise with the mustard and spread this on one side of the buns. Add the burgers with lettuce and slices of tomato.
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If you like, you can add more herbs or some chilli or citrus zest to your burger mix. Or keep the burgers plain and add a rasher or two of bacon or some avocado.
Recipe credit: Hairy Bikers