200 grams of meat boutique chicken mince.
Half and onion
2 x gloves of garlic
2 x large tablespoons of fajita seasoning (el paso)
1 x small chilli
1 x teaspoon of salt and pepper
1 x handful of breadcrumbs
1 x egg yoke
Place your chicken mince into a bowl whilst slightly chilled from the fridge. Now chop all your onion garlic and chill into very fine pieces and place to one side. Season the chicken mince with salt and pepper then mix what you chopped into the same bowl. Add an egg yoke first and then your breadcrumbs and fajita mix last. Mix and press together with a large wooden spoon until all ingredients have come together nicely. Now make 4 x large patties (burgers) – Seal your burgers off for 3 to 4 minutes on each side with a hot pan. Place in a pre-heated oven for 15 minutes at 180 degrees. Tomo from Empire recommends serving in a toasted burger bun with a fresh iceberg lettuce leaf and a slice of avocado for added thrills.
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