Chicken Herb Burgers

Ah the sunshine of the last few days has almost tempted me to get the barbecue out. Judging by the delicious aromas wafting across our garden, I am not the only one. Instead I made these Chicken Herb Burgers and we ate them outside!

FF Chicken Herb Burgers

I have never really been a fan of barbecues. The mass produced cheap sausages and burgers in limp, dry buns, has never held any appeal for me. Yet last year when went were on holiday to Devon we had a barbecue to celebrate our eldest daughter’s 16th birthday.

It was a totally awesome barbecue!

The weather was fantastic and so was the food. King prawn kebabs, free range pork sausages, unbelievably good chicken and lime kebabs – all of which I intend to make again this year and share with you. Oh and we skipped buns in favour of pita bread!

These Chicken Herb Burgers would be absolutely awesome cooked on a barbecue. They are equally fantastic cooked in a cast iron skillet, where the searing heat ensures a great golden outer, which left un-disturbed seals in all the fantastic juices and holds the burger together.

Chicken Herb Burgers

Higher Welfare Chicken

Made from 100% additive free, organic/free range, minced chicken, these burgers are meaty and juicy. The only addition is some fresh thyme, garlic and seasoning. No suspect, milky liquid escapes from the burgers whilst cooking, because the minced chicken does not have any liquid added to it, pre-sale, to bulk it out.

Chicken Herb Burgers use premium meat and boy can you taste the difference.

I am well aware that many people feel that they cannot afford to buy organic meat. Yet it is so much better for us. Happy hens fed a natural diet, allowed to roam freely and build muscle as they slowly mature are a million miles away from their mass produced, intensely reared counterparts.

My answer to the increased cost of good organic chicken is simply to eat it less often, ensure that absolutely nothing goes to waste and cherish the flavour of how real chicken should taste!

Chicken Herb Burgers

If you’ve never made your own burgers before, then this recipe for Chicken Herb Burgers is a great place to start šŸ˜‰

Recipe: Makes 6-8 Chicken Herb Burgers

2 x 454g/2lb Minced Chicken from Graig Farm

3tbsp Olive Oil

1tbsp Fresh Thyme

4 Garlic Cloves

1tsp Sea Salt – I use Maldon Sea Salt Flakes

1tsp Freshly Ground Black Pepper

1tbsp Butter

Method:

Making the burgers

  • Empty both packets of chicken mince into a large bowl.
  • Add the thyme, crushed garlic, 2 tablespoons oliveĀ oil, salt and pepper.
FF Chicken Herb Burgers
You can alter the amount of garlic to your preference.
  • Using clean hands squish (mix) all the ingredients together until they are thoroughly combined.
  • Divide the chicken mixture into 6 or 8 equal portions and shape into burger patties using your hands.
  • Place the burgers on to a plate or foil container and chill in the fridge for at least an hour – this helps the Chicken Herb Burgers hold their shape whilst cooking.
FF Chicken Herb Burgers
Chicken Herb Burgers chilled and ready to cook.
  • Heat a cast iron skillet, or heavy bottomed frying pan until searing hot.
  • Add 1 tablespoon of oil and add the chicken burgers, one at a time – take care not to overcrowd the pan.
  • Turn the heat down slightly. The outside of the burgers will sear on contact with the hot pan, however, we don’t want them to burn on the outside whilst remaining raw in the centre.
  • Once placed in the pan do not disturb the burgers for at least 8 minutes. This will allow a nice crust to form on the underside of the burger.
  • After 8 minutes, using a metal spatula, flip each burger over.
FF Chicken Herb Burgers
Chicken Herb Burgers golden, cooked and ready for a brioche bun.

Cooking the Chicken Herb Burgers

  • You can see from the photo above that the chicken burgers really hold their shape well whilst cooking.
  • Cook the burgers for another 5 minutes and then add a little dot of butter to the top of each burger – trust me, this adds an extra layer of flavour and juiciness.
  • Once the butter has melted, cut halfway into a burger to check if it is cooked. The meat should be completely opaque all the way through without even a hint of pinkness – these are chicken burgers and so unlike beef or steak they must be completely cooked through.
  • Once cooked place each burger on a delicious brioche bun (recipe coming up soon) with slices of tomato, red onion and crunchy green lettuce.
  • Add the condiment of your choice – tomato ketchup for me and pop on the lid of the bun.
  • For an extra restaurant style touch secure each burger in its bun with a steak knife.

FF Chicken Herb Burgers

Homemade tastes best

Oh my, these Chicken Herb Burgers are unbelievably good!

They are a million miles away in taste from the local fast food burger joint. The butter added right at the very end of the cooking adds such a delicious buttery finishing note, which works in complete harmony with the succulent, juicy, chicken.

Making your own burgers is so much fun and you can make them as big or small as you like. You may have indeed noticed that there are only 5 Chicken Herb Burgers in this post. Well that’s because I only made 5!! This was a last minute idea for Sunday dinner and we were hungry! I make no apologies, they tasted so amazingly good.

I haven’t found anywhere else that sells chicken mince other than Graig Farm. Saying that I’ve not looked really hard because why would I? Their additive free organic and free range chicken mince is so fantastic, with freezer friendly packaging. I have no reason to look elsewhere!

FF Chicken Herb Burgers
Minced Chicken flat packed and frozen makes defrosting so easy!

Brilliantly packaged to take up minimum freezer space, this chicken mince also defrosts really quickly as well.

If you have loved this recipe for Chicken Herb Burgers you may also enjoy these:

Chicken and Four Cheese Lasagne

FF Chicken Herb Burgers
Chicken Four Cheese Lasagne

Roast Chicken Noodle Soup

FF Chicken Herb Burgers
Roast Chicken Noodle Soup a great way to make an incredible meal from leftovers.

Chicken Pasta Pesto Salad

FF Chicken Herb Burgers
Chicken Pasta Pesto Salad a great all in one dish.

Eating good quality chicken, cooked well. in one of these recipes is a taste experience you will not forget. Trust me it is worth trying – why not find out for yourself?

Thank you for spending time reading this blog. I really do appreciate you all.

Whatever you are making, baking and feasting on, remember that food tastes better when it is shared.

Sammie xx

This is not a sponsored post. I have been buying our meat fromĀ Graig FarmĀ for the last four years now and I cannot personally recommend their produce highly enough.

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Quiche Lorraine

I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, thatā€™s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.

FF Cheddar Bacon Tart

I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this QuicheĀ Lorraine. CutĀ into chunks and use in place of the bacon, the beauty being no pre-cooking is required!

Quiche Lorraine - delicious with baby new potatoes and salad!
Quiche Lorraine – delicious!

 

Sooo I made the pastry for this quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.

Quiche Lorraine - scrummy with salad and a jacket potato.
Quiche Lorraine – scrummy with salad and a jacket potato.

 

Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.

Makes 1 x 25cm/10ā€Ā Quiche Lorraine serves 6-8

450g/1lb Shortcrust Pastry – see my recipe here

8 Large Eggs

125ml/4.5fl oz Whole Milk

300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper

175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar

1/2tsp Ground Black Pepper

Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.

You will need a 25cm/10in tart tin, preferably with a loose base.

Preparing The Tart Case

Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.

If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.

Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.
Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.

 

I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.

Nice neat pastry finish.
Nice neat pastry finish.

 

Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.

Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.
Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.

 

Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.

The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.
The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.

Making The Cheddar Bacon Filling And Baking The Quiche

Whilst the pastry case is cooling gather the other ingredients together.
Whilst the pastry case is cooling gather the other ingredients together.

 

Add a good grinding of black pepper to the eggs and milk, then whisk together.

Sprinkle the cooked bacon evenly over the pastry base.
Sprinkle the cooked bacon evenly over the pastry base.
Then do the same with the grated cheese.
Then do the same with the grated cheese.

Slowly pour the egg mixture into the centre of the quiche, making sure that it doesn't flow over the top of the pastry.

Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.

Reduce the oven temperature by 10C/25F, one gas mark lower. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.

Quiche Lorraine - golden, bacon and cheese quiche. Utterly delicious.
Quiche Lorraine – golden, bacon and cheese quiche. Utterly delicious.

This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.

If you have enjoyed this Quiche Lorraine recipe you may also like these:

Wigmore Cheese Red Pepper Tart

Wigmore Cheese Red Pepper Tart
Wigmore Cheese Red Pepper Tart

Cherry Tomato Mozzarella Basil Quiche

Cherry Tomato Mozzarella Basil Quiche
Cherry Tomato Mozzarella Basil Quiche

Smoked Bacon Asparagus Quiche

Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche

Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Pleas see my Disclosure Policy.

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