Grilled Chicken Burgers with Coriander
·Grill the corn
Dry-grill the pre-cooked corn in a pan or on an outdoor grill. Let it cool, then cut the kernels off with a knife. It's easiest with a large knife — just slice downwards from top to bottom.
Bone the chicken
Bone a whole chicken and, including the skin, chop it up finely using a sharp-bladed food processor. Alternatively, coarsely mince it or chop it finely by hand with a sharp knife.
Add the onion and balsamic
Add roughly chopped red onion. Pour in the balsamic glaze.
Add the remaining ingredients
Add the rest of the ingredients: the corn kernels, garlic, chilli peppers and chopped coriander. Season with salt and pepper to taste.
Thicken with baguette and egg
Tear the baguette into pieces and soak it in water 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 shaped burgers on a plate or straight onto the grill grate.
Grill
Grill on both sides until the chicken is cooked through. Take care, as raw chicken is a food safety risk! It's best to cut a burger open to check the meat is properly done. We grilled ours for 8 minutes on each side — the exact time depends a lot on how thick you shape the patties.
Serving suggestion
The perfect side dish? Grilled vegetables, homemade bread, a crispy grilled baguette, or a fresh salad.
