These burgers are flavoured with interesting spices notably cardamom and allspice and are great with a salad, the kids had them in a wrap. You can replace the cardamom seeds with ground cumin if you prefer.
Ingredients, makes 4
500 g minced chicken
1 Medium potato, peeled and finely grated
50 g spring onions, thinly sliced
1 egg, beaten
2 Tbsp each chopped fresh mint and coriander leaves
2 garlic cloves, crushed
1/2 tsp each ground cardamom (or cumin) and ground allspice
2 3/4 tsp salt
1/2 tsp ground black pepper
For the sauce
45 g parsley leaves, washed and dried
90 g sour cream
1/2 garlic clove, peeled and crushed
1 Tbsp olive oil
1 Tbsp Dijon mustard
Put a heavy frying pan on high heat and preheat the oven to 200C/ 400F/gas mark 6. In a bowl, mix all the burger ingredients with a wooden spoon. Make four burgers with your hands then wash them.
Meanwhile, make the sauce by whizzing all its ingredients in a food processor.
Once the frying pan is piping hot, spritz a litte oil into the pan and sear the burgers for about 30 seconds on each side. Transfer to a baking tray and roast for 10-20 minutes, until cooked through. Serve warm or at room temperature with the sauce on the side. Alternatively, eat with a wrap filled with plenty of salad (watercress, rocket and radish sprout with a littel Ceasar dressing in this case), sour cream sauce and a dash of chilli sauce.