Homemade chicken burgers with avocado mayo
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
Making homemade chicken burgers has completely changed how I approach weeknight dinners. These are so quick to throw together, ready in just 25 minutes from start to finish, that I find myself making them constantly. The best part is they're genuinely simple to prepare without any fussy techniques or hard to find ingredients. I've loaded them with creamy avocado mayo because avocados are packed with heart healthy fats that keep you satisfied, plus the flavour is absolutely unbeatable. There's something really satisfying about putting together a restaurant quality burger at home for a fraction of the cost, and these never fail to impress whoever's at my table.
Ella x
Ingredients
- 400 gramsbritish chicken breast chunks
- 70 gramsdiced smoked pancetta
- 1onion(very finely chopped)
- 1 tbsprosemary(finely chopped)
- 1avocados(baby avocado, halved and stoned)
- 2 tbspmayonnaise
- 4ciabatta rolls(split)
- 50 gramswild rocket
- 150 gramssea salt hand cooked crisps
Detail level
Instructions
- 1
Place the chicken in a food processor and whizz until finely minced. Add the pancetta, onion and rosemary and pulse once or twice until well mixed but not minced.
- 2
Shape the mixture into four even-sized cakes. Cook under a medium grill for 6-7 minutes each side or in a griddle or frying pan for 5 minutes on each side until golden brown and cooked through with no pink meat.
- 3
Mash together the avocado and mayonnaise. Transfer the burgers to a warm plate and quickly toast the inside of the ciabatta rolls.
- 4
Pile some rocket on the base of each toasted bun and sit a burger on top. Spoon over the avocado mayonnaise and position the lid on top. Serve swiftly with a handful of crunchy crisps on the side.
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