Spicy chicken burgers
Prep time: 15 minutes + chilling time
Cooking time: 22 minutes
For the burgers:
2 tsp grated, fresh ginger
2 tsp crushed garlic
1 tsp chopped chilli
1 tsp chopped coriander
2 tbsp olive oil
1 tsp cumin seeds
1 onion, peeled and finely diced
75g (3oz) chestnut mushrooms, finely diced
500g (18oz) minced chicken
Grated zest of 1 lime
1 egg, beaten
4 ciabatta rolls
For the salsa:
1 red pepper, deseeded and finely diced
½ small red onion, peeled and finely diced
2 tomatoes, diced
1 tbsp chopped parsley
1 tbsp balsamic vinegar
1 Heat 1 tbsp of the olive oil in a frying pan and cook the cumin seeds, onion and mushrooms for 4-5 minutes, until softened, then remove and place in a bowl.
2 Add the remaining ingredients and mix together well.
3 Shape into 4 burgers then chill for 20 minutes while you make the salsa.
4 Mix together the diced ingredients with the parsley and balsamic vinegar and leave to stand at room temperature.
5 Heat the remaining oil in a frying pan and cook the burgers for 6-8 minutes on either side, until cooked through.
6 Halve the ciabatta rolls, add a little salad into each and top with a burger. Spoon over the salsa and serve.