Chicken and Cheese Burger

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chicken, ½ teaspoon salt, onion powder and garlic powder and process to form a paste.

• 2

  Place the flour, cornflour, remaining 1 teaspoon salt and pepper in a large bowl and whisk to combine.

• 3

  Divide the chicken mixture into 4 even portions, about ½ cup each. Shape each portion into a ball, then flatten. Toss in the flour mixture to coat, shaking off the excess.

• 4

  Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the clean bowl and shred the lettuce. Remove and set aside.

• 5

  Place a large frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and place a slice of cheese on top of each patty. Continue cooking until a meat thermometer registers minimum 74°C when inserted in the centre. Remove and drain on paper towel. Wipe the pan clean.

• 6

  Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.

• 7

  Spread about 1 tablespoon of the mayonnaise over the base of each bun. Divide the lettuce between the buns and top each with a chicken patty. Spread the top buns with the remaining mayonnaise and sandwich with the bases and serve.