Dill and mustard chicken burgers
chicken breast mince
2 individual, finely chopped
1 medium, lightly beaten
⅓ cup(s), (25g)
⅓ cup(s), finely chopped
light sour cream
¼ cup(s), (60ml)
white bread roll
240 g, (4 x 60g hamburger rolls), halved
50 g, (4 large leaves)
1 medium, cut into thin ribbons
1 small, thinly sliced
- Combine mince, shallots, egg, breadcrumbs and half both the mustard and dill in a medium bowl. Divide mixture into 4 equal portions. Gently press each portion into a 10cm patty. Place on a tray and refrigerate for 30 minutes.
- Combine remaining mustard and dill with sour cream in a small bowl. Preheat a barbecue or chargrill over medium heat. Cook patties for 3–4 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
- Cook bread roll halves, cut-side down, for 1–2 minutes or until lightly toasted. Top roll bases with lettuce, cucumber and chicken patties. Dollop with dill and mustard cream and top with capsicum and roll tops. Serve.