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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
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.
If you enjoyed this Lemony chicken recipe then browse more Modern Australian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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