Chicken and Mushroom Burgers

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp olive oil 

4 slices of square cheddar cheese

4 soft milk buns, toasted

4 large cos leaves, shredded

4 tbsp whole egg mayonnaise

Chicken and Mushroom Patties 

250g chicken mince

250g button mushrooms, finely chopped

¾ cup panko breadcrumbs

1 egg

1 clove garlic, minced

1 tsp oregano

Salt and pepper

Peri-peri Sauce

5 long red chillies, seeds removed and chopped

4 cloves garlic, chopped

1 x 3 cm pieces of ginger, chopped

2 tsp smoked paprika 

1 tsp dried oregano

1 tbsp caster sugar 

2 tbsp white vinegar 

100ml olive oil 

Salt and pepper

Juice of ½ lemon

Method

To make the peri-peri sauce, add all of the ingredients into a saucepan except the lemon. Place on a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender along with lemon juice and blend until smooth. This can be made up to a week in advance and stored in an airtight container in the fridge.

To make the burger patties, combine all the ingredients together in a bowl and mix well with your hands. Portion into 4 and roll into balls. Chill in the fridge to firm up for one hour.

Heat two large pans over medium-high heat. Divide oil between the pans. Add two balls per pan and press and spread in the pans to form patties. Cook for 1-2 minutes on each side until golden and cooked through. Add a slice of cheese on each patty and turn the heat off.

Place a dollop of mayonnaise on the bottom of each bun. Top with patty and shredded lettuce. Spread peri peri on the other cut side of the bun and sandwich together.