Buffalo Chicken Burgers
Servings: 4 people
Ingredients
- 400 g Manor Farm chicken mince
- 40 g Hot Sauce
- 1 Carrot grated
- 1 Stalk celery, finely diced
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Fresh parsley leaves, chopped
- 1 tbsp Fresh chives, chopped
- 1/2 cup Panko bread crumbs
- 3 Brioche buns
- Mixed salad
Blue cheese dip
- 100 g Blue cheese, crumbled
- 4 tbsp Mayonnaise (homemade or shop-bought)
- 4 tbsp Sour cream
- 4 tbsp Buttermilk
- 1 tbsp Lemon juice
- 1 tsp Chopped fresh flat-leaf parsley
Instructions
- To make the blue cheese dip, blend all the ingredients together except the parsley in a bowl with a hand blender, then stir in the parsley and season to taste. Cover with cling film, then place in fridge. This can be made up to 2 days in advance.
- For the burger gently combine all ingredients in a large bowl, be careful not to over mix. Cover the bowl with cling film, place in fridge for 20 to 30 minutes. This can be made the night before.
- Heat your grill (or grill pan) to medium-high heat.
- Remove the bowl from the refrigerator, divide the meat into thirds, and form burgers. Season with sea salt on both sides.
- Grill the burgers for 10-12 minutes per side (depending on the burger thickness)
- Serve the burgers on the brioche buns, with some dressed mixed salad and blue cheese sauce.