There is no need to add flour and eggs to this simple burger mixture. The onion and sauce add the moisture, where the smoked paprika adds a wonderful flavour.
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).
In a bowl combine all the patty ingredients. Divide the mixture into four and shape into 2cm thick patties. As the mixture will be quite soft, shape the patties and place them onto individual squares of baking paper (cut to the same size as patties), this will help with manoeuvring the patties onto the barbecue.
Once the barbecue has preheated, brush the cooking grills with a wire brush. Brush the tops of the patties with olive oil (see note), and place the patties, oil side down, onto the cooking grill and remove the baking paper. Close the lid and cook the patties for 5 minutes over direct medium heat.
Once the barbecue has preheated, brush the cooking grills with a wire brush. Brush the tops of the patties with olive oil (see note), and place the patties, oil side down, onto the cooking grill and remove the baking paper. Close the lid and cook the patties for 5 minutes over medium heat.
Using a metal spatula, flip the patties over and continue to cook for a further 4 to 5 minutes or until they are cooked through. In the last minute of the cooking time, add a slice of cheese on top of each patty and place the buns onto the cooking grill, cut side down and toast for one minute.
Remove the buns and patties from the barbecue and assemble with your desired fillings.
Tips:
• As chicken is lean, brushing with oil will help prevent the patties from sticking to the cooking grill.
• You can use store-brought chicken mince, however minced chicken thighs from your butcher will provide a juicer and more flavoursome result.
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