Mini Chicken Burgers with Slaw

Ingredients

• 500g chicken mince
• 1 egg, beaten
• 40g panko breadcrumbs
• salt and black pepper to taste
• 4 spring onions, finely sliced
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 8 mini brioche buns, split and lightly toasted
• 0.25 white cabbage, shredded
• 2 carrots, julienned or grated
• 1 apple, cut into matchsticks
• 120g Greek yogurt
• 0.5 lemon, juiced
• 2 tbsp mayonnaise
• 2 little gem lettuces, leaves separated
• Skin-on fries, to serve
• Dill pickles, to serve

Method

1. Combine the chicken mince with most of the spring onions (keep a small handful back for scattering), the panko, egg, Dijon, smoked paprika and a generous pinch of salt and black pepper. Mix until just bound — overworking it makes the patties tight. Divide into 8 patties shaped slightly wider than your buns, since they will tighten as they cook. Chill for 10 minutes if you have time.
2. While the patties rest, tip the cabbage, carrot and apple into a bowl with the Greek yoghurt, mayonnaise and lemon juice. Season lightly and toss until everything is glossy and coated. You want it creamy, crunchy and gently sweet.
3. Heat the olive oil in a large frying pan over a medium heat. Once shimmering, lay in the patties and cook for 4 minutes on each side until deeply golden, crisp at the edges and cooked through with no pink in the middle.
4. Lift the patties out and rest briefly. Drop the brioche buns cut-side down into the same pan for 30 seconds, until warm and lightly toasted in the buttery pan juices.
5. Build each burger: a leaf of little gem on the bun base, a hot patty on top, then a generous spoonful of slaw. Press the lids on gently so the slaw mingles into the lettuce.
6. Pile any extra slaw alongside, tumble the fries onto the plate, tuck in a few dill pickles and scatter over the reserved spring onions.