Delicious dinner recipe for Chicken and Leek Burgers, served chilli-tomato jam

400g chicken mince
(or 4 large skinless chicken breasts chopped in your food processor.)
¼ tsp black pepper
½ tsp salt
2 cups finely sliced leeks (white part only)
3 tbs salted butter
½ cup grated Emmental cheese
4 large black mushrooms (8 if you are leaving out the bread)
olive oil
4 thick slices ciabatta
1 clove garlic
sprig of fresh rosemary
lettuce, for serving
store-bought chilli-tomato jam, for serving

How to
Sweat the leeks in the butter over a low temperature until they are soft and sweet. Add the leeks, salt and pepper to the chicken and mix thoroughly. Form burger patties, cover with cling film and place them in the fridge for 15 minutes.

In the meantime make your ciabatta by placing the slices on a baking tray under the grill until they are toasted on the one side. Remove and rub the toasted side lightly with a clove of garlic. Turn over, drizzle the other side with olive oil and place back under the grill to toast. Toss rosemary leaves in a bit of olive oil and scatter them over the ciabatta slices for the last minute of grilling. (If you add them earlier, they’ll burn.)

Cook your mushrooms in olive oil with a bit of butter until done and remove from heat.
Fry the patties in olive oil until done. Chicken has to be cooked through, so keep the temperature medium-low. If you cook them too fast, they will be burnt on the outside and raw inside. Once cooked, sprinkle he cheese over the patties and cover with the lid for a few seconds. The steam from the pan will gently melt the cheese.

Reheat the mushrooms if need be and assemble your burger with the lettuce leaves. How you build and stack your burger it is up to you, but for me a good burger must be like an up-hairdo from the 60s – the higher the better. So for stability, I skewer my sky-high creations with an elegant little bamboo kebab stick.

Making the perfect burger pattie:
I dislike forming my burger patties by hand because you invariably end up with thinner sides than middle, causing it to cook unevenly. Nope, for a burger pattie that is perfectly round and evenly thick, I use a large round cookie cutter or shallow food ring to shape my patties.

If you don’t have that, don’t spend money. Simply use a can opener to remove the top and bottom lid of a tuna can, give it a good wash and use that as you burger pattie shaper.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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