Chicken burger with goat cheese and BBQ Balsamic Cream

Chicken burger with goat cheese and BBQ Balsamic Cream

Prep time:
15 minutes

Cooking time:
30-35 minutes

Ingredients (serves 4)

4 burger buns


800 gr chicken mince

1 tbsp grated ginger

100 gr stale bread, crust removed, soaked in water and drained

1 egg

½ bunch parsley, finely chopped

6 basil leaves, finely chopped

3 tbsp extra-virgin olive oil

1 tbsp strained yogurt

1 tbsp mustard

salt, freshly ground pepper

4 slices goat cheese

Onion relish:

3 large onions, thinly sliced

2 tbsp extra-virgin olive oil

1 shot dry white wine

1 sprig of thyme

300 ml chicken stock

4 tbsp PAN BBQ Balsamic Cream

salt, freshly ground pepper

To serve:

wild arugula


onion relish

BBQ Balsamic Cream


Patties: Preheat oven at 190°C. Thoroughly knead together all the ingredients (save for the cheese) until you obtain a uniform mixture. Refrigerate for 10 minutes to make mixture workable. Shape into 4 large patties. Place patties in a baking tin lined with oiled parchment paper, and bake for 25 minutes. After 25 minutes, place one slice of goat cheese on each patty and bake for another 10 minutes or until the cheese has melted.

Buns: Slice the buns in half and heat in a pan with 2 tbsp of olive oil, until lightly toasted.

Onion relish: Place the onions in a big pan. Season with salt and sweat over medium to low heat for 10 minutes. Add the olive oil and lightly sauté for 2-3 minutes. Add the wine and let simmer for the alcohol to evaporate. Add the thyme, pepper and stock and leave to simmer for another 10 minutes, until there is no more liquid. Add the BBQ Balsamic Cream, stir, and remove from heat. Leave in the pan until they caramelize.

Plating: Spread a dollop of mayo on one slice of the bun, add some arugula and the patty with the melted goat cheese. Last, spoon over the onion relish and add an extra dash of BBQ balsamic cream. Top with the other half of the bun, and serve.