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Ingredientes
- 3 corn cobs
- vegetable oil
- 1 medium onion, finely chopped
- 1 tspn grated fresh ginger
- 2 garlic cloves, crushed
- 750 gm lean chicken mince
- 4 tbsp chopped fresh coriander
- ½ tbsp Dijon mustard
- a splash of cream (or a beaten egg)
- 1 tbsp chopped capers
- sea salt & freshly ground pepper
- ½ each red & green capsicum, seeded, cored & diced
- 1 small red chilli, seeded & finely sliced
- juice of 1 lime
- plain flour
- 6 streaky bacon rashers
- 6 burger buns, cut in half
Direcciones
- Cook the corn cobs on a lightly oiled, preheated BBQ (or ridged grill) until blistered in spots. Set aside to cool and then cut off the kernels.
- Heat a little oil in a pan and gently sauté the onion, ginger and garlic until lightly coloured.
- Then transfer the mixture to a bowl, together with the mince, 2 tspn chopped coriander, the mustard, cream, capers and seasonings. Mix until well combined and set aside to cool a little.
- To make the salsa, toss the corn kernels with the capsicum, 2 tbsp coriander, chilli, lime juice, salt, pepper and a splash of fresh oil, separating the corn as you do so. Taste for seasoning and set aside.
- Form the chicken mixture into 6 patties. Then flour and panfry them in a little hot oil until golden on both sides, flattening a little with a spatula as you do so. Drain on kitchen paper towels.
- When the patties are almost cooked, grill the bacon and the burger buns.
- To serve, spoon the salsa on the bottom of each bun, top with a patty, a bacon rasher and some more salsa. Press down the lid and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 123 | 56% |
| Total Fat 13.68g | 17% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 121mg | 5% |
| Potassium 304mg | 9% |
| Total Carbs 8.02g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.65g | 1% |
| Protein 17.21g | 28% |
