Chicken herb burgers

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover

Sat, Jan 9, 2016, 00:00

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 4-6
  • 4 skinless chicken breasts
  • 1 onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 20g small bunch parsley, chopped
  • 20g coriander, chopped
  • Zest and juice of 1 lemon
  • Salt and pepper

Method

Preheat the oven to 200 degrees/gas 6. You’ll need a food processor for this. Blitz together the chicken, garlic, onion, herbs and lemon juice and zest and season well. Shape into burgers about one inch thick and three to four inches across and place on a greaseproof paper-lined baking tray.

You can leave them in the fridge until ready to cook. Cook for a good 15-20 minutes in a hot oven, depending on how big the burgers are. You can turn them over half way through cooking. Leftovers are fine to eat cold the next day – they do become dry after cooking, so you’ll need something fatty such as an avocado or yogurt dressing to serve with them.