Ingredients
1 tbsp rice bran oil
1 small onion, grated
1 garlic clove, crushed
100 g button mushrooms, fine chopped
4 rindless bacon rashers, fine diced
1 tbsp rosemary leaves, chopped
1 tbsp SIDS RASPBERRY VINEGAR
750 g chicken mince
Cooking spray
200 g Kumera, peeled, sliced in 1 cm rounds
1 tbsp SIDS BROWN SEED MUSTARD
1 tbsp SIDS RASPBERRY HONEY MAYO
SIDS SALT & PEPPER to taste
Directions
Heat oil in a large frying pan over medium-high heat. Add onion and garlic then sauté until soft. Stir in mushroom, bacon and rosemary. Cook for 2-3 minutes until mushroom is soft. Add SIDS RASPBERRY VINEGAR and cook for 1 minute until vinegar has evaporated. Remove from heat. Set aside to cool.
Place mince in a large bowl and add bacon mixture. Season with SIDS SALT & PEPPER to taste then mix well. Shape mixture into four 3 cm thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
Preheat a barbecue plate. Spray Kumera with oil. Barbecue for 1-2 minutes each side until tender and golden. Cover to keep warm.
Spray patties with oil. Barbecue for 5-6 minutes each side until cooked through. Serve chicken patties with a mixture of SIDS RASPBERRY HONEY MAYO & SIDS BROWN SEED MUSTARD, Kumera and watercress.
