Barbecued Chicken Burgers with Basil Aioli

Photos by Billy Law

Serves 4

4 round wholemeal buns

1 avocado, mashed

1 c. rocket (arugula) leaves

1 large tomato, sliced

1 lb. 2 oz. minced (ground) chicken

1 garlic clove, finely chopped

¼ c. basil leaves, torn

½ c. flat-leaf parsley, finely chopped

1 tsp. chili flakes

1 tsp. sea salt flakes

½ tsp. freshly ground black pepper

Zest and juice of 1 lemon

2 tbsp. dry breadcrumbs

1 egg, lightly beaten

8 oz. whole egg mayonnaise

½ c. basil leaves

Instructions:

Place the burger ingredients in a large mixing bowl. Mix well using your hands until you can see the herbs are evenly dispersed. Using wet hands, shape the mixture into patties slightly larger than the round of the buns. Place the patties on a plate lined with baking paper and cover with plastic wrap. Refrigerate for 1 hour.
To make the aioli, place the mayonnaise and basil into a small food processor and pulse until well combined and creamy. Taste and adjust the seasoning. Refrigerate until needed.
Preheat a barbecue hotplate to medium and lightly grease with oil.
Cook the burgers for about 4–5 minutes each side or until cooked through. Split the buns and place, cut-side down, on the hotplate to toast. Allow the buns to cool slightly before spreading avocado on the base of each bun, then top with rocket, a burger, a slice of tomato, a large dollop of aioli and the remaining bun halves.

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