Ingredients

The following ingredients have 6 Servings
  • 1 kg (2 lb 4 oz) minced (ground) chicken
  • 1 small onion, finely chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons sour cream
  • 80 g (2¾ oz/1 cup) fresh breadcrumbs
  • 6 onion bread rolls
  • 1 handful rocket (arugula) leaves, to serve
  • 3 tomatoes, cut into wedges, to serve
  • 1 egg yolk
  • 1 tablespoon tarragon vinegar
  • ½ teaspoon dijon mustard
  • 250 ml (9 fl oz/1 cup) olive oil

Instruction

  • <p><b>1.</b> Place the chicken in a mixing bowl. Add the onion, lemon zest, sour cream and breadcrumbs. Using your hands, mix until thoroughly combined. Divide the mixture into 6 equal portions and shape into 1.5 cm (⅝ inch) thick patties.</p> <p><b>2.</b> Preheat a barbecue grill or flat plate to high. Lightly oil the hot barbecue. Cook the patties for 7 minutes each side, turning once. Serve the patties on the onion rolls with the mayonnaise.</p> <p><b>3.</b> To make the tarragon mayonnaise, place the egg yolk, half the vinegar and the mustard in a small mixing bowl. Whisk together for about 1 minute, or until light and creamy. Add the oil about 1 teaspoon at a time, whisking constantly until the mixture thickens. Increase the flow of oil to a thin stream and continue whisking until all of the oil has been incorporated. Stir in the remaining vinegar and season to taste.</p> <p><b>4.</b> Put the patties on the rolls with rocket and mayonnaise. Serve with some tomato wedges on the side and sprinkle with freshly ground black pepper.</p>