RECIPE BY:

Michael Weldone

SERVING SIZE:

4 people

INGREDIENTS :

• 500g Coles RSPCA Approved Chicken Breast Mince
• ZoOSh Free Range Egg Peri Mayonnaise
• 4 Pack Coles Brioche Burger Buns, toasted
• 1 small Red Onion, diced
• 1 bunch of Coriander, leaves picked and stems chopped finely
• 1tbsp Mango Chutney
• 1tsp Chilli flakes
• 1 lemon, zest
• ½ cup Sesame seeds
• Iceberg lettuce shredded
• Pickled Jalapenos

METHOD :

• In a bowl, combine chicken mince with diced onion, salt, mango chutney, lemon zest and chilli flakes.
• To form the patties, take a ball of mixture into your hands and flatten them so they are 1cm thick. Cover each patty with sesame seeds on both sides.  Season with salt.
• On medium heat, add olive oil to pan. Place patties seasoned side down and allow it to slowly cook. Flip after 2-3 minutes or until there’s a golden crust.
• Cut brioche buns in half and toast on a hot grill pan, starting with the inner sides first. Flip after 30 seconds and toast outer sides for another 30 seconds.
• To build your burgers, start from the bottom – add peri mayonnaise, shredded lettuce, chicken patties, coriander, pickled jalapenos and another squeeze of peri mayonnaise. Top with burger bun.