Thyme Chicken Burgers with Aioli, Caramelized Onion Jam and Tuscan Salt Fries
Makes: 6 burgers
Preparation time: 20 minutes plus resting
Cooking time: 10 mins plus 5 mins for resting
There’s no better time than Summer.
The sun is shining, the days are long and the feeling is easy.
And with the change in season comes a change of attitude. Our lives all of a sudden feel lighter, less burdened like this playful recipe here.
Try it next time you head out for that impromptu picnic.
- 500g Lilydale Chicken Mince
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1 tablespoon lemon thyme leaves
- 1 cup sourdough breadcrumbs
- 1 egg, lightly beaten
- salt and freshly ground black pepper, to taste
- ½ cup aioli
- ½ cup caramelized onion jam
- 6 bread rolls, cut in half horizontally
- rocket leaves, for serving
- 1 fresh beetroot, finely shredded
- 6 slices Swiss cheese
- In a large bowl bring together Lilydale Chicken Mince, onion, garlic, lemon thyme, breadcrumbs, egg and seasoning. Mix well to combine.
- Evenly divide the mince mixture into 6 and shape into patties. Place on a plate and refrigerate for 30 minutes.
- Heat oil in a large frying pan over a medium heat. Cook the patties for 5 minutes on each side or until cooked through. Remove from the pan and place on a plate. Top each patty with a slice of cheese and loosely cover with foil and rest for 5 minutes
- To prepare Tuscan salt fries, cook frozen shoestring fries as per the manufacturer’s directions and season with a combination of equal quantities of Tuscan seasoning and flaked sea salt.
- Toast the inside of the buns and assemble the burger. Serve with Tuscan salt fries.