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Ingredients
1/2 kg chicken mince
2 tbsp Wild Lime Pistachio and Lemon Aspen Dukkah (A Taste Of The Bush)
1 egg
1/2 tsp Tasmanian Mountain Pepper
1/2 tsp Salt Bush
1 tsp Native Basil
Flour to coat burgers
1 tbsp Lemon Myrtle Mountain Pepper Macadamia Oil
Method
Combine all ingredients together. Mix well. Form into small balls. Roll in flour (I prefer wholemeal flour). Cover plate of chicken burgers with cling film and refrigerate until chilled.
Heat either bbq or pan, lightly brush with Macadamia oil. Place cooled burgers onto hot surface, squashing burgers slightly as you do so.
Turn burgers when golden brown.
Once cooked, serve on a toasted bun with our Bush Tomato Char Grilled Capsicum Chilli Jam, sour cream and salad. Alternatively these burgers can be served with a side salad and the Chilli Jam.
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