- 500g Lilydale Free Range Chicken Mince
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1 tablespoon lemon thyme leaves
- 1 cup sourdough breadcrumbs
- 1 egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- 1/2 cup aioli
- 1/2 cup caramelized onion jam
- 6 bread rolls, cut in half horizontally
- Rocket leaves, for serving
- 1 fresh beetroot, finely shredded
- 6 slices Swiss cheese
Tuscan Salt Fries- Family sized packet frozen shoestring fries
- Tusan seasoning
- Flaked sea salt
| - In a large bowl bring together Lilydale Chicken Mince, onion, garlic, lemon thyme, breadcrumbs, egg and seasoning. Mix well to combine
- Evenly divide the mince mixture into 6 and shape into patties. Place on a plate and refrigerate for 30 minutes
- Heat oil in a large frying pan over a medium heat. Cook the patties for 5 minutes on each side or until cooked through. Remove from the pan and place on a plate.
- Top each patty with a slice of cheese and loosely cover with foil and rest for 5 minutes
- Toast the inside of the buns and assemble the burger. Serve with Tuscan salt fries
Tuscan Salt Fries- Cook frozen shoestring fries as per the manufacturer's directions and season with a combination of equal quantities of Tuscan seasoning and flaked sea salt
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