I created this recipe in the Colony Restaurant, many years ago. I was trying to figure out an alternative to the classic beef burger and it was through experimentation in the kitchen that I discovered the perfect recipe for chicken burgers.
During this time, the film Zulu with Michael Caine and Stanley Baker was being filmed in South Africa. The two actors would often come to our restaurant to dine on their days off. They loved the chicken burger so much that I would make batches of them to take back to the set.
They are easy to make, and are fantastic with almost any salad as a side dish.
(To serve four people)
- 1 large chicken (around 1kg)
- 1 litre chicken stock (homemade or store bought)
- 1 organic chicken bouillon cube
- 25g butter
- 2 teaspoons chopped parsley
- 2 tablespoons chopped onion, browned
- fresh ground pepper to taste
- vegetable oil
- Poach the chicken in the stock mixed with a little water for about 30 minutes until half cooked. Keep the stock
- Remove all skin and bones and roughly chop up the meat in the food processor, or by hand
- Sauté the onion in a little vegetable oil until golden brown and most of the moisture is gone - then set aside
- Crumble and mix the chicken bouillon cube with 1 tablespoon of the reserved chicken stock
- Melt the butter and combine with the chicken
- Mix together some of the butter mixture with the parsley, onion, chopped chicken and pepper. Add more butter if needed – the mixture should not be too moist
- Shape into burgers about the same size of your favourite hamburger – personally, I like a thickness of around 3cm
- In a pre-heated non-stick pan over medium-high heat, add 2 tablespoons of oil and cook the burgers (not too close together) until golden brown and crispy
- Cook the other side of the burgers in the same way.. Do not press down while cooking, as this removes the moisture and makes the burger too dry
- Serve with a little mango chutney on the side
Stanley, Dave Brown, Stanley Baker, Bob Porter