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Chicken Patty:

  • Chicken Skins fron the chicken thighs, 4 strips
  • Chicken thighs(finely chopped or minced) 500 g
  • Onions(finely diced) 25 g
  • Parsley, fresh, chopped(chopped) 2 g
  • Bread crumbs, dried 25 g
  • Eggs, large (class A) 1 pc

To Make the Dressing:

To Assemble the Burger:

  • Lettuce, finely chopped 60 g
  • Pepper, red(roast and remove charred skin) 300 g
  1. Chicken Patty:

    • Pull off the chicken thigh skins and roast them at 160°C for 15 minutes between two greased trays.
    • Mince the chicken thighs, and season with the Knorr Chicken Stock Granules, Robertsons Chicken Spice, diced onion, chopped parsley, bread crumbs and egg.
    • Divide into 4 portions and shape into burger patties. Heat a pan with oil and fry the burger patties on both sides at a medium heat.
  2. To Make the Dressing:

    • In a bowl, combine the grated lemon zest, lemon juice and Hellmann’s Original Mayonnaise.
    • Slice the 4 burger buns open and lightly toast.
  3. To Assemble the Burger:

    • Place the iceberg lettuce, crisp roasted chicken skin and roasted lettuce, crisp roasted chicken skin and roasted the chicken burger patty.