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Author Notes: My husband loves chicken burgers made by Barbara, an Australian friend. I have tried them but I always found them a little bit difficult to digest. I wanted to make some that I could eat with no problems and on the way thought if they were also healthy, they wuld be great for the children. So I came up with a version that both the grandchildren and we like. They are a bit longer to make but worth giving them a try. They freeze really well (before cooking) so it's worth making a double batch. —Maria Teresa Jorge
Mustard & Garlic Mayonnaise
- 1 egg yolk, room temperature
- 1 whole egg, room temperature
- 2 teaspoons mustard Dijon
- 2 tablespoons lemon juice freshly squeezed
- 1 garlic clove small
- 1 cup Vegetable oil - high quality
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons White Wine
- 1 pound chicken meat, raw, no bones, no skin
- 1/2 cup carrot raw, shredded
- 1/2 cup sweet potato, raw, shredded
- 3 scallops small
- 1 garlic clove
- 2 tablespoons water
- 3 tablespoons Extra Virgin olive oil
- 2 teaspoons ginger, fresh, grated
- 1 tablespoon Whole grain Mustard
- 2 teaspoons parsley, chopped finely
- 1/4 cup walnuts or pecans, chopped very small
- 1 teaspoon poppy seeds
- pepper, preferably Sichuan
- 1 tablespoon good quality vegetable oil for cooking
- 4 burger buns
- 4 slices tomato
- 4 lettuce leaves, washed and dry
- Peel a small garlic, slice in half and remove the green inside part. Set aside
- For the mayonnaise: In a plastic beaker (the ones that come with the immersion hand held blenders) add the whole egg and the egg yolk (must be at room temperature), the lemon juice and the mustard. Using a hand held immersion blender, pulse to combine. Start to add the oil in a drizzle, slowly, keeping your blender running, until the mixture starts to thicken. Continue the process until you have used 1 cup of oil.
- Add the garlic and continue the process using the remainder 1/4 cup Extra Virgin Olive Oil. At this point it should be a very thick consistency. Add the mustard, the white wine, salt and pepper, pulse to combine very well. Check the seasoning and adjust the salt and pepper.
- Store in a glass container in a cool place.
- For the burgers: I asked my butcher to grinde my meat (1 only) because I wanted the consistency of a hamburger and not puréed meat which is what I first attempted it at home with the food processor.
- Peel the carrot and raw potato, shredd them quite thinly. Wash the shredded potato and pat dry.
- Peel the garlic, cut it in half and remove the green inside part. Copp finely
- Over medium heat, warm the olive oil, add the shallots and cook until translucid. Add the shredded carrot, sweet potato and garlic, mix well, cook for 1 minute. Add the 2 tablespoons of water and a pinch of salt, mix well, cover with a lid, lower the heat and let simmer for 5 minutes. Turn off the heat and let cool completely before using.
- Wash, dry very well and chopp the parsley very finely. Chopp the walnuts or pecans in very small pieces.
- In a bowl, add the ground chicken meat, the fresh grated ginger, the mustard, the poppy seeds, the very finely chopped nuts, the parsley and some salt and freshly ground black pepper (if you have Sichuan it's nicer with this combination). Mix well with your hands to distribute all the ingredients evenly. Check the seasoning, especially the salt.
- Cover and chill for 30 minutes.
- Divide the mixture in 4 equal parts and shape the chicken mixture into a burger. At this point you can freeze the burgers.
- In a skillet, warm up the vegetable oil and fry the burgers on one side until golden. Turn and fry the other side (only turn them once).
- Serve in a burger bun with a slice of tomato, a lettuce leaf,the burger and a good dollop of mustard garlic mayonnaise.
- It goes very well with sweet potato chips.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Chicken with Mustard
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