Name: Spicy crispy chicken burgers with aioli
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 600 g chicken breast fillets or mince; 1 cup breadcrumbs fresh; 1 eggs large; 1 tsp paprika; 1 tsp salt; 2 fresh chillies finely chopped; freshly ground black pepper to taste; 2 cup breadcrumbs fresh; 2 eggs large, beaten; 1 cup flour seasoned with salt; bread rolls; cucumber peeled,sliced; lettuce; mayonnaise or aioli; 2 eggs large, yolk only; 1 tsp Dijon mustard; 2 tsp vinegar; 1 Tbs lemon juice; salt to taste; 250 - 300 ml oil

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Ingredients (20)

Chicken burgers:

600 g	chicken breast fillets — or mince
1 cup	breadcrumbs — fresh
1	eggs — large
1 tsp	paprika
1 tsp	salt
2	fresh chillies — finely chopped
	freshly ground black pepper — to taste
2 cup	breadcrumbs — fresh
2	eggs — large, beaten
1 cup	flour — seasoned with salt
	bread — rolls
	cucumber — peeled,sliced
	lettuce
	mayonnaise — or aioli
2	eggs — large, yolk only
1 tsp	Dijon mustard
2 tsp	vinegar
1 Tbs	lemon juice
	salt — to taste
250 - 300 ml	oil

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Method:

Chicken burgers:
To make the chicken patties, pulse the chicken breasts in your food
processor. Make sure that you don’t leave the food processor running as
the chicken will just become a puree.
Mix the chicken with 1 cup breadcrumbs, egg, paprika, salt, chillies
and pepper. Form patties with your hands and place on plate/tray lined
with wax paper. Refrigerate for 30 minutes.
Coat the burgers first with the seasoned flour, then dip into the
beaten egg and coat in the bread crumbs.
Fry in very hot oil for 1-2
minutes a side until the breadcrumbs are crisp and golden.
Place in a
roasting tray and place in a 180°c oven for 15-20 minutes until the
burgers are cooked all the way through.
Serve on fresh bread rolls with cucumber, lettuce and aioli.

Mayo/Aioli:
In a food processor, mix the egg yolks, Dijon mustard, vinegar,
lemon juice, salt and garlic together. The mixture should be smooth and
pale.
With the food processor running, slowly drizzle in the oil until the
mixture is thick and pale. Taste to see if it needs anything, maybe
some more lemon or more salt?
Serve straight away or transfer into a sterilised jar and
refrigerate.
The mayo will last 1-2 weeks in air tight container in the
fridge.

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