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John and Lisa's Weekend Kitchen

Calypso burger

The brilliant Levi Roots has a delicious chicken burger recipe up his sleeve, hungry mouths won’t be able to resist gobbling them up at your barbecue.

Serves: 4

Ingredients6 skinless, boneless chicken thighs5 spring onions, roughly chopped2.5 tbsp freshly chopped coriander1 tbsp snipped chives1 tbsp roughly chopped fresh root ginger2 garlic cloves1 tsp salt1 organic egg150g fresh mango (cut into small dice)2 courgettesOlive oil for brushing6 burger bunsJuice of 1 lime2 large tomatoes (sliced thickly)1 red onion (peeled and finely sliced - optional)Barbecue or chilli sauce (optional)

Method

  • Put all burger ingredients except the mango into a food-processor and whizz into a rough paste.

  • Tip into a mixing bowl and carefully stir in the mango.

  • Form the mixture into 4 patties. Place each patty on a large rectangle of foil.

  • Fold the foil over and scrunch the edges together to make secure parcels.

  • Put the parcels in the fridge for 1 hour, or overnight if you want to get ahead.

  • If cooking on the BBQ, put burgers directly onto griddle in their foil parcels for 10 minutes. If cooking inside, put burgers into the oven at 200c for 10 minutes.

  • Meanwhile, slice the courgettes into thin lengths, brush with oil and barbecue. If indoors, put them on a griddle pan until patched with brown on both sides and soft and floppy in texture.

  • Remove the burgers from their foil, brush with oil and barbecue on both sides until lightly browned. If cooking inside, finish on a griddle pan.

  • To serve, squeeze a little lime juice over the burgers and place them in the buns with a slice of tomato, slices of courgette, some red onion and a drizzle of sauce.

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John and Lisa's Weekend Kitchen