Chicken, leek and truffle burger patties wrapped in pancetta
These decadent burger patties are full of flavour and make a great alternative to red meat
|400 g||Free-range chicken mince|
|½||Leek, finely diced|
|½ cup||Mushrooms, finely chopped|
|2 tsp||Truffle oil|
|4||Pancetta, 25-30cm slices|
- Gently fry the leeks and mushrooms in a little oil. Combine in a bowl with the chicken and truffle oil and season well. Divide the mixture into four, form into patty shapes and wrap the pancetta around the edge of the patty.
- Fry the patties on a medium grill for 12-15 minutes, until the chicken mince is completely cooked through.
- Serve in a soft roll with fresh salad leaves and wasabi aioli. * James Patterson is executive chef for Nosh food markets. noshfoodmarket.co.nz