Ingredients:
Number of people: 4
340 g chopped chicken
1 thinly sliced red onion
4 tbsp. Whole bread crumbs
2 sour apples (granny-smith) or sweet (golden) seeded and roughly grated with their skin
1 tsp. Freshly sliced chilled sage
2 tbsp. Fresh lemon thyme
salt pepper
2 tbsp. Of sunflower oil
55 g watercress without its biggest stems
1 tsp. Liquid honey
3 tbsp. Heavy mustard
4 round buns (for hamburgers, or milk breads) cut in half in thickness
how to prepare:
1/In a bowl, mix chicken, onion, bread crumbs, apples, herbs, salt and pepper thoroughly by hand. Always by hand, divide this preparation into 4 identical portions, then shape into thick patties of the diameter of the rolls. Place on a dish covered with greaseproof paper. Cover with food film loosely and reserve 1 hour in the refrigerator.
2/In a non-stick pan, heat oil over medium heat. Brown the chilled patties of meat 1 minute on each side, then turn down the heat. Continue cooking for 18 to 20 minutes on low heat, turning the patties from time to time to cook evenly.
3/Meanwhile, wash and squeeze the watercress. In a bowl, combine the honey and the mustard. Spread this mixture over the cut sides of the rolls, then divide the watercress over the bottom.
Place the hot meat cakes on the watercress. Cover them with the top half of the rolls and serve hamburgers immediately.
EmoticonEmoticon