Calypso Chicken Burger

Calypso Chicken Burger

You will need:

6 skinless, boneless chicken thighs, 5 spring onions, roughly chopped, 212 tbsp freshly chopped coriander, 1 tbsp snipped chives 1 tbsp roughly chopped fresh root ginger, 2 garlic cloves, 1 tsp salt, 1 organic egg, 150g fresh mango (cut into small dice), 2 courgettes, Olive oil for brushing, 6 burger buns (buttered), Juice of 1 lime, 2 large tomatoes (sliced thickly), 1 red onion (peeled and finely sliced - optional), Reggae Reggae Sauce - barbecue or chilli sauce (optional)

Serves 6

What to do:

Put all the burger ingredients except the mango into a food-processor and whizz to a rough paste. Tip into a mixing bowl and carefully stir in the mango. Alternatively, finely chop everything by hand and thoroughly mix together with the egg and then the mango.

Form the mixture into 6 patties. Place each patty on a large rectangle of foil. Fold the foil over and scrunch the edges together to make secure parcels. Put the parcels in the fridge for 1 hour, or overnight if you want to get ahead.

Barbecue the burgers in their foil parcels for 10 minutes. Meanwhile, slice the courgettes into thin lengths, brush with oil and barbecue them alongside the parcels until patched with brown on both sides, and soft and floppy in texture.

Remove the burgers from their foil, brush with oil and barbecue on both sides until lightly browned.

To serve, squeeze a little lime juice over the burgers and place them in the buns with a slice of tomato, slices of courgette, some red onion and a drizzle of sauce, if you like.

This recipe is available from the new ‘Grill it with Levi Book’, available to purchase from May 9th 2013.
Pre order your copy on Amazon.