- be warned – this is a seriously delicious burger!
Let’s get started ~ ingredients required:
200 grams chicken breast
2Tsp fresh tarragon or 2tsp dried tarragon (I encourage you to try fresh.) it is easy to grow!
¼ cup fresh fennel bulb, just try it please it blends in beautifully and does not have a obvious taste
2 cups chopped fresh spinach
¼ cup grated parmesan cheese, again the flavour it gives is wonderful and not overpowering
pink or sea salt and ground black pepper to season, a couple of grind of each will do
olive oil for cooking
baps for burger or you could use lettuce leaves
1 lemon
1-2 tsp beet salsa for each burger
1 avocado
mayonnaise and a little Dijon mustard mixed together to dress the bun
1 red onion finely sliced
1 red bell pepper finely sliced
Making the burger mix:
chop the chicken into chunks and add to a food processor with the chopped fennel, tarragon, spinach, parmesan cheese, salt and pepper.
Blitz until all combined and to a mince consistency, set aside
In a pan add a little oil to sauté the onion and bell pepper.
Sauté the onion until lovely and soft, set aside and gently cook off the peppers until soft.
Set aside.
Shape meat mix into patties and cook gently on each side.
While cooking warm or toast your buns and cut up the avocado and squeeze some lemon juice over it, to stop from browning.
To assemble:
Smash the avocado onto one half of the bun, then a little of the beet salsa.
Now gently place the pattie on top and add a little of the onion and bell pepper.
Spread other half of the bun with the mayo/mustard mix ~Devour immediately!
ENJOY!
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