These decadent burger patties are full of flavour and make a great alternative to red meat
Ingredients
400 g | Free-range chicken mince (Main) |
½ | Leeks, finely diced |
½ cup | Mushrooms, finely chopped |
2 tsp | Truffle oil |
4 | Pancetta, 25-30cm slices |
Directions
- Gently fry the leeks and mushrooms in a little oil. Combine in a bowl with the chicken and truffle oil and season well. Divide the mixture into four, form into patty shapes and wrap the pancetta around the edge of the patty.
- Fry the patties on a medium grill for 12-15 minutes, until the chicken mince is completely cooked through.
- Serve in a soft roll with fresh salad leaves and wasabi aioli.*James Patterson is executive chef for Nosh food markets.noshfoodmarket.co.nz