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Chicken burger with lemon and chive mayonnaise

MAKES 6–8 BURGERS

This is comfort food in a bun. It’s up to you whether you use brown or white meat for mincing, but I find that a mixture of the two works well to give a deliciously flavoursome and juicy burger. The lemon and chive mayonnaise is the perfect accompaniment.

25g (1oz) butter

300g (11oz) shallots, finely sliced, or 1 red onion, finely chopped

4 garlic cloves, crushed

2 tbsp chopped thyme

900g (2lb) minced chicken

zest of 1 lemon

1–2 tbsp extra-virgin olive oil

salt and freshly ground black pepper

For the lemon and chive mayonnaise

2 tbsp snipped chives

2 tbsp of lemon juice, plus extra to taste

1 tsp Dijon mustard

generous pinch of salt

2 egg yolks

50ml (2fl oz) extra-virgin olive oil

150ml (5fl oz) sunflower oil

To serve

Buttermilk Burger Buns

fresh rocket

slices of ripe tomatoes

1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Mix the oils in a jug. Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning and add an extra splash of lemon juice if necessary. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.

2. Melt the butter in a saucepan, then add the shallots or onion, the garlic, thyme, and salt and pepper to taste. Put the lid on the pan and sweat over a gentle heat until the onions are soft but not coloured. Remove from the heat and allow to cool.

3. Combine the minced chicken, cooled onion mixture and the lemon zest in a bowl and season with salt and pepper. Break off a small piece and fry it in a little oil, then taste it and adjust the seasoning if needed.

4. Use your hands to shape the mixture into 6 large or 8 medium burgers, each with a thickness of roughly 2cm (¾ in) – having wet hands makes this much easier to do.

5. Preheat a griddle or frying pan over a high heat, then turn the heat down to medium and add the olive oil. Fry the burgers for 8–10 minutes on each side to cook through, turning the heat down to low once the burgers are golden on both sides. You may need to do this in two batches, adding more olive oil when frying the second batch. (You can finish them in the oven preheated to 200°C (400°F), Gas mark 6 for 5–8 minutes until cooked through, if you want to.)

6. Serve in a bun with some rocket, tomato slices and a good blob of the lemon and chive mayonnaise.