Chicken Burgers

Serves: 4

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 25 gram(s) butter
• 1  shallot, finely chopped
• 2  rashers smoked streaky bacon, finely chopped
• 400 gram(s) mushrooms, finely chopped
• 50  white wine
• 1 sprig(s) thyme, leaves removed
• 200 gram(s) cooked chicken, finely chopped
• 50 gram(s) fresh white breadcrumbs
• 1 large egg, beaten
• 1 large handful curly parsley, roughly chopped
• Half tablespoon(s) wholegrain mustard
• 1 tablespoon(s) olive oil
• 4  burger buns, split in half and toasted
• A few lettuce leaves to serve
• Pickle to serve (we like Tracklements Farmhouse Pickle, £3.50 for 340g from www.tracklements.co.uk)

Method

1. Melt the butter in a pan and gently fry the shallot and bacon for 2-3min. Turn up the heat and add the mushrooms. Cook for 3-5min until tender. Add wine and thyme and bubble until liquid has evaporated. Cool.
2. Put the chicken into a bowl with the mushroom mixture, breadcrumbs, egg, parsley and mustard. Mix well. Form into four burgers, squeezing each one together well to help it stick. Chill for 30min.
3. Heat the oil in a large frying pan and sizzle the burgers for 5min, turning once. Serve in the buns with lettuce leaves, topped with a little chutney.

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