Video
Podcasts
Blogs
Watch Video
Lemony chicken
- Cuisine: Modern Australian
- Serves 10
This recipe produces an Italian-inspired burger flavoured with garlic, lemon, chopped fresh herbs and parmigiano.
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.
More recipes by Campion and Curtis
Ingredients
100 g day-old bread
250 ml (1 cup) milk
500 g veal mince
500 g chicken mince
salt and freshly ground black pepper
(¼ cup quantity) chopped parsley
2 cloves garlic, crushed
zest of 1 lemon, chopped
60 g (¾ cup) grated parmigiano
plain flour for dusting
2 lemons, cut into wedges, to serve
Preparation
Tear the bread into small pieces and soak in milk for 10–15 minutes.
Squeeze the bread well to remove excess liquid, then place in a bowl with the minces, salt and pepper, parsley, garlic, lemon zest and parmigiano and mix well. Divide into 10 and form into burger shapes. Roll each burger lightly in flour.
Place the burgers on a hot barbecue and cook for 6–7 minutes, rotating once. Turn over and cook for a further 5–6 minutes, rotating once.
Serve with lemon wedges.
Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.
Modern Australian Restaurants
Displaying 10 of 298 Modern Australian Restaurants.
| Restaurant | Suburb | |
| 1. | Valentino's | Northbridge |
| 2. | Benny's Bar & Cafe | Fremantle |
| 3. | Vibe Cafe & Bar | St Kilda |
| 4. | Anise | Canberra City |
| 5. | Artespresso | Kingston |
| 6. | The Boat House by the Lake | Barton |
| 7. | Hermitage | Canberra City |
| 8. | Buzz | Larrakeyah |
| 9. | Evoo Restaurant | Larrakeyah |
| 10. | Pee Wee's at the Point | East Point |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Smoked eel
In Germany smoked eel is eaten with your fingers. To remove the odour of the eel after eating, pour schnapps over your fingers.
Glossary
Arrowroot
Extract of the maranta root it is a flavourless starch, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.
