These patties are very suitable for the summer months on the barbecue, and also for the freezer for either tea or lunch with lovely round king size burger buns. These burgers are irresistible!
Ingredients
- 425 g canned corn cob kernels
- 1/2 cup olive oil
- 1/2 tsp salt and pepper *to taste
- 500 g chicken mince
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 2 tbs tomato sauce
- 2 tbs red onion diced
Burgers
- 4 burger buns large
- 1/2 cup light sour cream
- 6 tomato ripe
- 1 avocado diced
- 1/4 cup cucumber diced
- 1/2 fresh coriander
- 1 red chilli thinly sliced
Method
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Step 1Toss corn kernels in a small fry-pan with a little olive oil with plenty of black pepper, add salt to taste.
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Step 2Cook for approximately 8 minutes, stirring.
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Step 3Allow to cool.
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Step 4Mix roasted corn with the remaining patty ingredients in a large bowl. Form into 4 patties.
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Step 5Pan-fry on the stove-top or barbecue on a medium heat until golden and cooked through.
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Step 6Meanwhile, split burger buns and toast on the barbecue or in the oven.
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Step 7Spread bottom half of the bun with sour cream, then arrange the tomato, avocado, cucumber, and coriander op top.
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Step 8Add the chicken and corn patty then top with bun and add chopped chilli or flaked red chilli paste on the bun top.
Recipe Notes
You could do the same with beef patties. This recipe is made for our family size but you can either double or triple the recipe to suit. If you find these too dry, mix in some chicken and apricot sauce mix or more tomato sauce into the mixture - this should help. Use fresh coriander sprigs and red chilli or ½ teaspoon red chilli paste.
Recipe Reviews (3)
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