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Spiced chicken and apricot burgers

By April 14, 2017 , , ,

I decided I want to do something different with burger recipes. 

I always have chicken thighs lurking in my fridge or freezer as they are pretty versatile when it comes to dishes. When you think of burgers, the one meat that always comes to mind is beef and maybe a close second lamb. I could have gone down the route of traditional herb accompaniments such as tarragon for the mix but chicken does pair well with sweet and I like my spices. Many people associate spiced with chilli heat, for me it means the aromatics of spices which combine to give these burgers a good depth of flavour. 

I like to serve these on brioche bread with some chargrilled salty halloumi and some harissa mayonnaise.

This will make approx 7 burgers

6 chicken thighs finely minced
4 dried apricots very finely diced
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 teaspoon finely grated ginger
2 cloves garlic finely grated
3 spring onions very finely chopped
1/2 teaspoon freshly ground black pepper
Salt to season

Mix all the ingredients together, bar the salt, in a bowl
Place in the fridge for 2-3 hours to allow the flavours to come together
Start to form the mixture into burger patties
Place back in the fridge until you wish to cook them
Season with salt just before cooking
The cooking time will depend on the thickness of your burger, you need to ensure these are cooked properly, so cook for 3-5 minutes per side or to a core temp of 70c

I like to serve these with a harissa mayonnaise

1 egg room temperature
150ml rapeseed oil
1 teaspoon dijon mustard
5ml white wine vinegar
1 teaspoon harissa paste
Salt and pepper to season

Place all ingredients, bar the salt and pepper in a jug and then process with a hand blender until all are combined and thickened
Season with the salt and pepper

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