Servings: 8
Preparation: 20 ′
Calories: 371
Year: 16 ′
Degree of difficulty: Moderate Difficulty
Ingredients
700 gr. minced chicken leg
200 gr. onion, finely chopped
60 gr. barley nut, soaked in water and well squeezed
1 egg
the leaves of 1/3 bunch of fresh parsley, finely chopped
1/2 tsp. sweet lemon zest
1 tsp. tablespoon lemon juice
2 teaspoons sweet dried oregano
1/4 teaspoon sweet nutmeg, freshly grated
1/4 teaspoon sweet cinnamon powder
1/4 teaspoon sweet cayenne pepper salt
90 ml of olive oil
For the mustard sauce
2 teaspoons olive oil soup
2 cloves of garlic, finely chopped
100 ml white, dry wine
11 κουτ. thyme honey soup
4 teaspoons mustard soup
100 ml homemade vegetable broth
1 teaspoon sweet rosemary dry, well beaten
salt, freshly ground pepper
Procedure
In a deep bowl pour all the ingredients for the minced meat, add 2-3 tablespoons. soup ice water and knead until a fluffy mixture is formed. Cover with cling film and refrigerate for 10 minutes, until firm.
Preheat the oven to 200 ° C and line a shallow pan with oil paste. Grease our hands well and shape 6 large burgers, put them in the pan and bake for 8 minutes on each side, until golden brown.
Sauce: In a small saucepan, heat the olive oil over medium heat and sauté the garlic for about 1/2 minute, just enough to flavor the oil. Quench with the wine, let the alcohol evaporate for 2-3 minutes and add the broth and all the other ingredients. Stir and boil for about 10 minutes, until the sauce "binds" slightly.
Serve the burgers accompanied by the sauce and fresh tomato salad with goat cheese.
In our glass: A dry Muscat, a Traminer.
Source: Gourmet