Preparation time: 25 minutes
Total cooking time: 20 minutes
Serves 6
Difficulty: Medium
1kg (2lb) chicken mince
1 small onion, finely chopped
2 teaspoons lemon rind
2 tablespoons sour cream
1 cup (80g/3oz) fresh breadcrumbs
6 onion bread rolls
Tarragon mayonnaise
1 egg yolk
1 tablespoon tarragon vinegar
½ teaspoon French mustard
1 cup (250ml/8 fl oz) olive oil
1. Place the chicken mince in a mixing bowl. Add the onion, lemon rind, sour cream and breadcrumbs. Using your hands, mix until thoroughly combined. Divide the mixture into 6 equal portions and shape into 1.5cm thick patties.
2. Preheat a barbecue grill or flatplate to high. Lightly oil the hot barbecue. Cook the patties for 7 minutes each side, turning once. Serve on the onion rolls with the mayonnaise.
3. To make the tarragon mayonnaise, place the egg yolk, half the vinegar and the mustard in a small mixing bowl. Whisk together for 1 minute, or until light and creamy. Add the oil about 1 teaspoon at a time, whisking constantly until the mixture thickens. Increase the flow of oil to a thin stream and continue whisking until all of the oil has been incorporated. Stir in the reamining vinegar and season with salt and white pepper.
Nutrition per serving
Protein 40g; Fat 47g; Carbohydrate 11g; Dietary Fibre 1g; Cholesterol 122mg; 2628kJ (628kcal)
Hint:
The mayonnaise can also be made in a food processor. Add the oil in a thin stream, with the motor constantly running, until the mixture thickens and turns creamy.
