Serves 4 

  • 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


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