Bacon Chicken Burger
Bacon Chicken Burger
In this Bacon Chicken Burger the bacon is inside the patty and it produces a lovely smoky flavour. If you have already visited my Chicken Burger Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the tips links within this page.
Serves 4
For The Patties
- 1 lb / 500g chicken meat, ground or finely chopped (how to grind your own meat)
- 4 slices smoked bacon, rind removed and finely chopped
- 1 half onion, finely chopped
- 4 pinches paprika powder
- A little pepper (fresh ground is better)
- A little salt, less or none if the bacon is salty
- 1 handful fresh bread crumbs
- 1 egg, lightly whisked
- 1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls
- 4 rolls
- Sliced tomato
- Thinly sliced onion
- Lettuce
- A few slices of gherkin
- Mayonnaise
Method
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat) . Make sure the mixture is cool. Divide mixture into 4 equal balls and press into patties (how to mold patties) .
Cook on low heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until cooked through, or until the internal temperature reaches 175°F / 80°C (when is my patty cooked?) .
Split the rolls and toast the cut surfaces lightly (under the grill, on the barbecue or in a pan) just before the patties are done. Spread a little mayonnaise on the bottom half of the roll, add a thin slice of onion, some lettuce, sliced tomato and a little sliced gherkin. Top with a little mayo, the patty and the other half of the roll.
Bon Appétit!