Ham Cheese Mushroom Chicken Burger
Ham Cheese Mushroom Chicken Burger
The delicate taste of the patty makes this Ham Cheese Mushroom Chicken Burger one of my favourites. 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)
- 2 to 3 thin slices ham, finely chopped
- 2 to 3 thin slices cheese, finely chopped
- A little canned mushroom (about the same quantity), finely chopped
- 4 pinches paprika powder
- A little pepper (fresh ground is better)
- A little salt, less or none if the ham is salty
- 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 a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top with a little mayo, the patty and the top half of the roll.
Bon Appétit!