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Chicken Burgers



  • 1 large onion, chopped
  • 15 ml olive oil
  • Healthy handful of Italian parsley, chopped
  • 500 g chicken mince
  • Zest and juice of 1 lemon
  • Salt and black pepper
  • 1 egg, lightly beaten
  • 125 ml breadcrumbs
  • Oil for frying
  • 125 ml good quality Mayonnaise
  • 1 can Rhodes Mild and Spicy Chakalaka
  • 4 Artisan bread rolls
  • Salad leaves
  • 2 large tomatoes, evenly sliced



Fry the onions in the oil until soft and translucent. Season well with the parsley, salt and pepper. Place the chicken mince into a bowl and stir in the onion mix, lemon juice, egg and finally the breadcrumbs. Mix well. Divide the mixture into even size balls and shape by flattening slightly into burger patties. Fry the burgers patties in oil over a medium heat. Fry to golden on each side. If the burger patties are very thick, I find it best to finish the cooking in a preheated oven to prevent scorching. To make the Chakalaka Mayonnaise stir spoonfuls of Rhodes mild and spicy Chakalaka into your mayonnaise to taste. I added a good 4 tablespoons to ½ cup of mayonnaise, but I just loved the flavour of my very own burger sauce. Finally, build your burgers by layering the salad leaves and sliced tomato on the sliced artisan rolls and finish with a generous spoon of the Chakalaka mayonnaise. To read more inspiring recipes, click here

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