Mexican zucchini and chicken burgers
( SERVES 6 )
Photo by Annabel Langbein Media
Annabel says: I like to add grated zucchini to these patties to make the meat go further and give a lighter, fresher taste. Try to avoid chicken mince that has been frozen, as it holds too much water. Pork mince is also good.
Also have lettuce leaves, guacamole or mashed avocado and extra chilli sauce (optional) for serving.
- Grate the zucchini onto a clean tea towel then pull up the sides, hold over a sink and twist tightly to squeeze out all the liquid. Place zucchini in a bowl with mince and spice mix and combine with a heavy spoon.
- Divide mixture into 4-6, roll into balls and press out to form patties about 2cm thick (wet your hands to stop mixture from sticking). If not cooking at once stack on a plate with a little baking paper in between, cover and chill up to 12 hours until needed.
- Heat about a tablespoon of oil in a heavy frypan or on a barbecue hotplate and, when hot, fry the patties over medium heat until fully cooked through, golden and very springy to the touch (about 5 minutes each side). The mixture needs to be fully cooked through, if its still pink inside return to the heat. Serve in lightly toasted buns with salad garnishes.
See more of Annabel's TexMex barbecue recipes