Dill and mustard chicken burgers
7
Points®
Total time: 55 min • Prep: 45 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The options are endless when it comes to creating phenomenal burgers. These chicken winners use a creamy dill dressing to up the flavour stakes
Ingredients
Chicken breast mince
400 g
Green shallot(s)
2 individual, finely chopped
Egg(s)
1 medium, lightly beaten
Dried breadcrumbs
⅓ cup(s), (25g)
Dijon mustard
1 tbs
Fresh dill
⅓ cup(s), finely chopped
Light sour cream
¼ cup(s), (60ml)
White bread roll
240 g, (4 x 60g hamburger rolls), halved
Butter lettuce
50 g, (4 large leaves)
Lebanese cucumber
1 medium, cut into thin ribbons
Red capsicum
1 small, thinly sliced
Instructions
1
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.
2
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.
3
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.
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