- 450g fresh chicken mince
- 1 onion, grated
- 2 garlic cloves, crushed
- 55g (2oz) pine kernels or cashews, toasted
- 55g (2oz) Gruyere cheese, grated
- 2 tablespoon fresh snipped chives
- Salt and pepper
- 2 tablespoon wholemeal flour
- 8 lean back bacon rashers
- 1-2 tablespoon sunflower oil
- 4 ciabatta rolls
- Shredded iceberg lettuce
- Sliced tomato
Place the chicken mince, onion, garlic, pine kernels or cashews, cheese, chives and salt and pepper to taste in a food processor (if you have one otherwise mix by hand). Using the pulse button, blend the mixture together using short sharp bursts. Scrape out on to a board and shape into 4 equal-sized burgers. Coat in the flour, then cover and leave to chill for 1 hour.
Wrap each burger with 2 bacon rashers, securing in place with a wooden cocktail stick.
Heat a heavy-based frying pan and add the oil. When hot, add the burgers and cook over a medium heat for 5-6 minutes on each side or until thoroughly cooked through.
Suggested serving: Arrange some shredded iceberg lettuce, sliced tomato and thinly sliced red onions on the bases of 4 ciabatta rolls. Top with a burger and a spoonful of mayonnaise.
This recipe is from The Burger Book by Gina Steer