For the mini burgers
- 350g skinless chicken breasts, roughly chopped
- 4 spring onions, roughly chopped
- 2 tsp mirin (Japanese rice wine)
- 1 tbsp Scarlett & Mustard Ginger & Soy Sauce
- Salt and freshly ground black pepper
- Ground rice or semolina, for dusting
- 1-2 tsp Scarlett & Mustard Smoked Rapeseed Oil
For the wasabi dip
- 4 tbsp plain unsweetened yoghurt
- 2 tbsp mayonnaise
- ½ tsp wasabi paste
- 1 tbsp finely chopped fresh chives
- Mini burger buns
- Put the chicken and spring onions into a food processor or blender and blitz for a few seconds until finely chopped.
- Transfer the chicken mixture to a mixing bowl. Add the mirin and ginger & soy sauce. Season with salt and pepper and mix well.
- Insert the mini burger plates into the press, sprinkle the bottom indents with ground rice or semolina, then fill with the burger mixture, sprinkling a little more ground rice or semolina on top. Close the press together to form three perfectly shaped 4cm burgers. Set these to one side and continue with the press until all the mixture is used up – this recipe should make about 18 burgers in all.
- Heat the rapeseed oil in a large frying pan and gently fry the mini burgers over a low-medium heat for 3-4 minutes on each side, until golden brown.
- Mix together the yoghurt, mayonnaise, wasabi paste and chives. Taste and add a little more wasabi paste if needed. Layer up your burgers, starting with the base of the bun and adding a little lettuce, a burger, a dollop of wasabi dip and finally topping with the lid of the bun.
Tips: This recipe also works well with turkey mince in place of the chicken breasts.