Ingredients
Pot Pie Filling;
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Olive oil 40.0 ml
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Parsnip, medium, small dice 200.0 g
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Peas, frozen 150.0 g
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Carrot, medium, small dice 200.0 g
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Shallot, small dice 150.0 g
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Butternut, small dice 100.0 g
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Smoked chicken, pulled 1.0 kg
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Smoked paprika 5.0 g
Preparing the Chicken Patties:
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Chicken mince 1.5 kg
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Dijon mustard 50.0 g
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Thyme, fresh, chopped 20.0 g
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Garlic powder 5.0 g
Building the Burger:
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Burger buns 10.0 pc
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Seasoned Chicken Patties, prepared 10.0 pc
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Pot Pie Filling, prepared 1.0 kg
Preparation
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Pot Pie Filling;
- Sauté parsnips, peas, carrots, shallots, and butternut until softened and set aside to cool down.
- Next fold in Hellmann’s Real Mayonnaise, smoked chicken and paprika.
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Preparing the Chicken Patties:
- Combine the minced chicken with mustard, thyme and garlic. Season with Knorr Professional Chicken Stock Powder.
- Shape into 150g chicken patties & grill until cooked about 4 min each side.
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Building the Burger:
- This burger has a really easy build. Simply cut open biscuit bungs & place the chicken patties inside, topped with the pot pie mix.
- Close up the burger and serve.
