Lemony chicken

Created by Allan Campion and Michele Curtis

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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

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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

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