Portuguese Chicken Burger
Portuguese Chicken Burger
This Portuguese Chicken Burger has a distinct spicy flavour. Make it as hot as you want.
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)
- 1 half onion, finely chopped
- 1 dash olive oil
- 1 dash lemon juice
- 1 pinch ground chili or hot pepper, finely chopped
- 1 clove garlic, crushed
- 4 pinches paprika powder
- 2 pinches dried oregano
- A little salt
- 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 mould 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 mayonnaise on the bottom half of the roll, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Add the patty and the top half of the roll.
Bon Appétit!