MENU
 
 
 
 

  • Chicken Burgers with Sweetcorn Salsa

    1 vote
    Chicken Burgers with Sweetcorn Salsa
    Prep: 5 min Cook: 10 min Servings: 6
    by Brett Ede
    197 recipes
    >

    Ingredients

    • 3 corn cobs
    • vegetable oil
    • 1 medium onion, finely chopped
    • 1 tspn grated fresh ginger
    • 2 garlic cloves, crushed
    • 750 gm lean chicken mince
    • 4 tbsp chopped fresh coriander
    • ½ tbsp Dijon mustard
    • a splash of cream (or a beaten egg)
    • 1 tbsp chopped capers
    • sea salt & freshly ground pepper
    • ½ each red & green capsicum, seeded, cored & diced
    • 1 small red chilli, seeded & finely sliced
    • juice of 1 lime
    • plain flour
    • 6 streaky bacon rashers
    • 6 burger buns, cut in half

    Directions

    1. Cook the corn cobs on a lightly oiled, preheated BBQ (or ridged grill) until blistered in spots. Set aside to cool and then cut off the kernels.
    2. Heat a little oil in a pan and gently sauté the onion, ginger and garlic until lightly coloured.
    3. Then transfer the mixture to a bowl, together with the mince, 2 tspn chopped coriander, the mustard, cream, capers and seasonings. Mix until well combined and set aside to cool a little.
    4. To make the salsa, toss the corn kernels with the capsicum, 2 tbsp coriander, chilli, lime juice, salt, pepper and a splash of fresh oil, separating the corn as you do so. Taste for seasoning and set aside.
    5. Form the chicken mixture into 6 patties. Then flour and panfry them in a little hot oil until golden on both sides, flattening a little with a spatula as you do so. Drain on kitchen paper towels.
    6. When the patties are almost cooked, grill the bacon and the burger buns.
    7. To serve, spoon the salsa on the bottom of each bun, top with a patty, a bacon rasher and some more salsa. Press down the lid and enjoy!

    Similar Recipes

    Leave a review or comment