Chicken Burger, Collagen Style

I love playing with the classics and sharing when I create a winner... And this is a winner! A much lighter version than its beef counterpart, but no less tasty. If you can locate some charcoal buns, they not only make it look spectacular, but lift the flavour also. Whipping up a garlic mayonnaise really makes it sing. I would normally serve this with a glass of white wine and any one of my favourite salads enclosed in this book.

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1g or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Lunch to Late Afternoon

Makes 6 burgers.

Ingredients:

• 500g chicken mince
• 3 tsp Fountain of Youth Lifestyle™ Tripeptide Collagen
• 1 egg (beaten)
• 1 tsp minced garlic (jar is best)
• Salt and pepper (to taste)
• 6 charcoal bread rolls
• 6 cheese slices (optional)
• 1 roasted capsicum
• 1 bunch of rocket
• 1 red onion (sliced)
• Sourdough breadcrumbs (if needed)

Garlic Mayonnaise

• ⅓ cup mayonnaise
• 1 tbs minced garlic (jar is best)
• 1 tbs parsley (chopped)

Method:

1. Mix mince, Fountain of Youth Lifestyle™ Tripeptide Collagen, egg, garlic, salt and pepper together.
2. Split the mix into 6 even balls and flatten to make thick patties. Use some sourdough breadcrumbs here if it seems a little wet. Refrigerate until ready to cook.
3. Heat a heavy-based pan and cook the patties in small batches. Keep patties warm in low heat oven, and add cheese on top as desired.
4. Halve the buns and lightly grill to colour.
5. Stack patty, rocket, capsicum, and red onion.
6. Turn the top upside down, add your garlic mayonnaise, and serve.

*I recommend thigh mince for the best flavour.

Jacqui x

Cooking with collagen: how it goes into the mince

Goes into the mince at step one. Colourless, odourless and tasteless. Read the science behind the tripeptides.

More from the same chapter

Serve it with the Carrot Salad, or for a slow Sunday there is the Slow Cooked Beef. Both are from the same cookbook.