Free Range Chicken Burgers | ±160g x4

Free Range Chicken Burgers - Pan or Barbecue

±160g x 4. Serves 3 to 4. Defrost 8 hours. Around 12 minutes to cook.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Handle them as little as possible
Out of the fridge 15 minutes before cooking. Do not reshape or compress them. Chicken mince is lean, and a worked patty turns dense and dry.

3. Season the outside
Salt both faces just before they go in the pan, and brush them lightly with oil. Unlike a beef or pork burger, these render very little fat of their own.

4. Medium heat, not your highest
A heavy pan or flat griddle over a medium heat. Chicken needs to reach a higher temperature all the way through than beef does, so a fierce pan burns the outside before the middle is safe.

5. Cook without pressing
5 to 6 minutes on the first side, turn once, and give the second side the same. Never press them with a spatula.

6. Cook to 75°C
Probe the centre. Chicken is cooked through, never pink, and the juices should run clear. Take them off the moment they get there.

7. Add cheese at the end, then rest
Lay it on for the final minute and cover the pan. Rest 2 minutes before building the burger.

Do not cook from frozen. A frozen patty browns long before the centre reaches a safe temperature.

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.