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Cooking
Grilled Chicken Burgers with a Hint of Coriander
· 4 servings
Grill the corn
Grill the pre-cooked corn dry on a griddle pan or on an outdoor grill. Let it cool, then cut off the kernels with a knife. It works best with a large knife, slicing downward from top to bottom.
Bone the chicken
Bone a whole chicken and chop it, skin included, in a food processor with sharp blades. Alternatively, mince it coarsely in a meat grinder or chop it finely with a sharp knife.
Add the onion and balsamic
Add the coarsely chopped red onion. Pour in the balsamic glaze.
Add the remaining ingredients
Add the rest of the ingredients: the corn kernels, garlic, chilli peppers, chopped coriander, then season with salt and pepper.
Thicken with baguette and egg
Tear the baguette into pieces and cover with water. Leave to soak for ten minutes. Squeeze out the excess water, then add the softened baguette to the bowl along with the egg.
Shape the patties
If the mixture seems too loose, you can thicken it slightly with breadcrumbs. Place the patties on a plate or straight onto the grill grate.
Grill
Grill on both sides until the meat is cooked through inside. Be careful with raw chicken! It's best to cut a patty open to check the meat is properly done. We grilled ours for 8 minutes on each side, though this depends a lot on how thick you shape the patties.
Serving suggestion
The perfect side dish? Grilled vegetables, homemade bread, crispy grilled baguette, or a fresh salad.