Levi's calypso chicken burgers
We're putting music into Friday's food as Levi Roots makes his Lorraine kitchen debut with the perfect weekend dish to tempt your tastebuds!
Makes 6 burgersPrep: 15 minutesCook: 15 minutes if barbecuing, 35 minutes if cooking in the oven
For the burgers:6 skinless, boneless, chicken thighs5 spring onions, roughly chopped2 ½ tbsp chopped fresh coriander1 tbsp snipped chives1 tbsp roughly chopped fresh root ginger2 garlic cloves1 tsp salt1 egg150g fresh mango, cut into small dice
To serve:2 courgettesOil for brushingJuice of 1 limeSix burger buns, sliced half and buttered (if liked)2 large tomatoes, sliced thickly1 red onion, finely sliced (optional)Good quality barbecue or chilli sauce (optional)
For the burgers: Put the chicken, spring onion, coriander, chives, ginger, garlic, salt and egg into a food processor and whizz to a rough paste. Tip into a mixing bowl and carefully stir in the mango. Alternatively, finely chop everything by hand and thoroughly mix together with the egg and then the mango.
Wet your hands and form the mixture into six patties. Place each patty on a large rectangle of foil. Fold the foil over and scrunch the edges together to make secure parcels.
Place the parcels in the fridge for one hour or overnight if you want to get ahead
Barbecue the burgers in their foil parcels for 10 minutes. Or cook in their foil parcels in the oven at 180C/gas 4 for 30 minutes. Check the burgers are thoroughly cooked all the way through.
Meanwhile slice the courgettes into thin lengths. Brush with oil and barbecue or cook them alongside the burgers on the 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 or griddle on both sides until lightly browned
To serve: Squeeze a little lime juice on the burgers and place them in the buns with a slice of tomato, slices of courgette, red onion and a drizzle of barbecue or chilli sauce. Serve with sweet potato fries if liked.