Lemon, thyme and garlic chicken burgers
2 teaspoons olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
500g minced chicken
1 tablespoon chopped fresh thyme
2 teaspoons lemon juice
1 tablespoon lemon and lime marmalade
Salt and pepper to taste
Extra 2 teaspoons lemon juice
Extra ¼ cup olive oil
1 x 80g packet baby rocket leaves
½ cup coarsely chopped semi-dried tomatoes
1 long loaf Turkish bread (about 44cm long)
1. Heat oil in a medium pan. Add onion and garlic; cook, stirring, until soft. Transfer to a medium bowl. Add mince, thyme, juice and marmalade. Season with salt and pepper; mix well. Shape mixture into four patties. Place on a tray. Cover; refrigerate for 30 minutes.
2. Combine extra juice and two tablespoons of extra oil in a medium bowl; season with salt and pepper. Add rocket and tomatoes; toss well to combine.
3. Heat remaining oil in a large, non-stick frying pan. Add patties; cook over a medium heat on both sides until browned and cooked through.
4. Cut bread crossways into four even pieces; slice each piece in half. Grill cut sides until lightly toasted. Sandwich rocket mixture, then patties, between bread pieces.
Hint: If taking burgers to lunch or on a picnic, tie together with string and insert a toothpick through the middle.