Juicy chicken burger

It goes without saying that a great burger, above all else, comes down to the quality of the meat. It’s well worth finding a good butcher for... they go through the effort of making a tasty burger patty for you! Of course I like to make my own patties and play around with herbs and spices, but if you’re a bit rushed and you’ve got butcher whose burgers are ten times tastier than ones you’d find in the supermarkets, it’s a HUGE time saver.  

I’ve put a few of my favourite London butchers in the tips below, but the one I went to for this is Wyndham House Poultry in Borough Market. They cook and serve their burgers to the market punters with just a few nice ingredients, so I thought I’d give their choice of taste combinations a whirl. Delicous... 

Serves 2 

Ingredients

Salsa...

½ an onion 

Large handful of small mixed tomatoes  

Small bunch of coriander 

1 large clove of garlic  

1 lemon 

Splash of olive oil 

 

Burgers...

2 chicken burger patties  

2 brioche burger buns  

Small bag of wild rocket  

Aioli 

Sweet chilli sauce 

Salsa

Method

Put all the salsa ingredients into a food processor and pulse lightly until everything is combined so that it's still a little bit chunky.  Reserve in the fridge. 

Cut the buns in half so that they’re ready to toast.  

Heat a griddle or frying pan over a medium-high heat. Lightly coat the patties in a little olive oil and season with salt and pepper. Whack them into the pan and cook for a few minutes on each side, until cooked through. 

Place the buns open side down in a dry pan over a medium-low heat for about a minute until toasted. Keep an eye on them throughout so that they don’t burn. 

Use a knife to spread some chilli sauce on the bottom buns and aioli on the top ones. Lay the burger patties on the bottom buns and generously spread some salsa on them. Load a big handful of rocket on the burgers and finish by placing the aioli buns on top, giving a good press down with your hand so that the meaty juices ooze out a little. 

Serve! .

Tips

  • Make the salsa any chance you have ahead of time... the dinner prep is then unbelievably quick and easy

  • If you've got the right kind of toaster for it, toast your buns resting them on the top instead of using a pan.  Keep a sharp eye on them because they'll get very toasty very quickly!

 

A few of my favourite butchers in London...