Chicken, leek and truffle burger patties wrapped in pancetta

Chicken, leek and truffle burger patties wrapped in pancetta

NZ Herald 27/9/2010

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Serves 4

These decadent burger patties are full of flavour and make a great alternative to red meat

Ingredients

400 g Free-range chicken mince
½ Leek, finely diced
½ cup Mushrooms, finely chopped
2 tsp Truffle oil
4 Pancetta, 25-30cm slices

Directions

  1. 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.
  2. Fry the patties on a medium grill for 12-15 minutes, until the chicken mince is completely cooked through.
  3. Serve in a soft roll with fresh salad leaves and wasabi aioli. * James Patterson is executive chef for Nosh food markets. noshfoodmarket.co.nz

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