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Chicken Burgers with Maple-chipotle Mayonnaise and Pickled Cucumber
From the book
A Love of Eating: Recipes from Tart London
Fresh, wholesome recipes full of seasonal ingredients
Inspiration for fuss-free weeknight cooking and weekend entertaining
Beautiful cakes and sweet treats
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Introduction from Lucy Carr-Ellison
This burger feels fresh and different – and it’s on the healthy side as far as burgers go. You could make it even lighter by ditching the bun, keeping the onions raw and enjoying it as a salad – perfect in the summer straight off the barbecue. We do love the whole fun of a burger, though, using your hands to eat and generally making a bit of a mess! We like to mince our own meat, as it has a better texture and flavour. Do try to get hold of the chipotle in adobo sauce, too; it really takes the burger to a whole new level. You can buy it from big supermarkets or online.
Ingredients
Method
1. First make the pickled cucumber. Mix the vinegar and the sugar together until it dissolves. Using a vegetable peeler, shave the cucumber lengthways, working all the way round but stopping when you get to the seeds. Pour the vinegar mixture over the cucumber strips and toss; set aside. When you are ready to serve, lightly toast the sesame seeds and scatter over the cucumber along with the chilli.
2. Make the mayo: put the mayonnaise in a blender with the chipotle peppers, lime zest and juice and maple syrup and season.
3. If you are using minced chicken then simply place in a bowl. If not, roughly chop up, removing any gristle and pop into a food possessor. Pulse until it is just minced – you do not want to form a paste. Add the rest of the burger ingredients to the minced chicken, season with salt and pepper and combine. Using your hands, shape into about 10 burgers and place on a plate, then flatten slightly with your hand (you don’t want them too thick as they must cook fully all the way through, unlike traditional beef burgers).
4. Heat the oil in a large frying pan over a medium-high heat. Add the chicken burgers and cook, in batches, for 4 minutes each side – they should be well seared. Remove from the pan and drain on kitchen paper (we would always check one by cutting in half to make sure they are fully cooked – do not serve pink).
5. Serve in toasted buns with lettuce, tomatoes, crispy onions, a generous dollop of the smoky mayo and the pickled cucumber on the side.
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