These decadent burger patties are full of flavour and make a great alternative to red meat.
Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes
400g free-range chicken mince
1/2 leek, finely diced
1/2 cup finely chopped mushrooms
2 tsp truffle oil
Salt and pepper
4 x 25-30cm slices pancetta
1 Gently fry the leeks and mushrooms in a little oil. Combine in a bowl with the chicken and truffle oil and season well. Divide the mixture into four, form into patty shapes and wrap the pancetta around the edge of the patty.
2 Fry the patties on a medium grill for 12-15 minutes, until the chicken mince is completely cooked through.
3 Serve in a soft roll with fresh salad leaves and wasabi aioli.
* James Patterson is executive chef for Nosh food markets. noshfoodmarket.co.nz
Chicken, leek and truffle burger patties wrapped in pancetta
Chicken, leek and truffle burger patties wrapped in pancetta. Photo / Janna Dixon
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