CHICKEN BURGER RECIPES JAMIE OLIVER RECIPES

Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.

Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.

Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.

Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.

Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

Mary’s tips:

Burger can be made up to a day ahead.

Freezes well raw.

Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.

Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.

Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.

Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.

Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.

Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.

1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.

Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.

Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.

Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.

Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

Mary’s tips:

Burger can be made up to a day ahead.

Freezes well raw.

Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.

Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.

Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.

Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.

Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.

Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.

1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.

Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.

Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.

Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.

Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

Mary’s tips:

Burger can be made up to a day ahead.

Freezes well raw.

Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.

Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.

Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.

Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.

Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.

Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.