Chicken and asparagus burgers
An all-time family favourite with a delicious twist. Whip these up for your guests!
1-1½ bunches asparagus, woody ends removed, sliced finely
750g minced chicken
Juice and finely grated rind of 1 lemon
1 cup firmly packed fresh breadcrumbs
1 teaspoon salt
Freshly ground pepper to taste
6 tablespoons olive oil, for cooking
Good quality egg mayonnaise mixed with chopped chives, to serve
½ bunch asparagus, woody ends removed, diced
½ red capsicum, diced finely
½ small red onion, diced finely
2 tablespoons chopped chives
Salt and pepper
2 teaspoons extra virgin olive oil
½ -1 teaspoon finely grated lemon zest (optional)
1. To make burgers, thoroughly combine the asparagus, chicken, lemon juice and rind, breadcrumbs, salt and pepper. Using washed damp hands, shape mixture into 12 burgers.
2. Heat a frying pan over a medium heat and add 3 tablespoons of the olive oil. Cook 6 of the burgers until golden brown and cooked through, 3-4 minutes each side. Remove the burgers from the pan, drain on paper towel, cover and keep warm. Add the remaining 3 tablespoons of the oil to the pan and heat through. Add remaining 6 burgers and cook as for first batch.
3. To make the Asparagus Salsa, combine all ingredients. Arrange burgers on serving plates, top with salsa and serve with chive mayonnaise.
To make a great starter, prepare burger mixture as above. Shape mixture into smaller portions and roll each portion into a ball. Cook as above and serve on toothpicks with chive mayonnaise or sweet chilli sauce.
Recipe from Asparagus Council Australia.