…or, a healthy bit of plagiarism!

This recipe is a bit of a fraud; it’s my take on Paul’s Chicken & Rice Sausage Burger. The major difference is the use of chicken breast instead of thighs – I’m on a low-saturated-fat diet – and the addition of spring onions, also called scallions.

Ingredients

1 kg Chicken breasts, skinless & boneless
300 g cooked long-grain rice, about 145 g raw
7.5 g Parsley, chopped (2 Tbsp)
4 g chives, chopped (1½ Tbsp)
12 g Salt
0.75 g Black pepper, ground
55 g Spring onion/scallion, chopped

Method

Mince/grind the chicken and half the rice through a #6 plate, then mix it with all the other ingredients except the remaining rice.
Mince/grind it through a #6 plate again, then add the remaining rice and mix it well – it’ll become a little bit sticky.

Shaping the burger is easy if you use a pastry/cookie cutter that’s just a little larger than the bread roll; put the weighed-out burger meat into it and level it off using a spoon or the bottom of a small pot.

As an easy project, use chicken mince from the butcher or supermarket. Chop the spring onion/scallion finely, and chop half the rice into smaller pieces as best you can. Mix it until it becomes sticky.

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