Sunday, May 20, 2012

Chicken heart burger with sprouted pea pesto, roasted red pepper and Greek yogurt

I love offal. Not only does it have a depth of flavour which muscle meats often lack, it's also super cheap. Most people are turned off by offal but not I. I had a craving for a burger, saw chicken hearts at the store and voila! Chicken heart burgers.

The texture of the patty was more similar to a pate but they still held together nicely (the leftover meat I cooked as a pate so...). The taste was great. The heart has a subtle flavour similar to liver but milder. The condiments also went really well with the meat. Here's the recipe (sorry that I don't have any quantities):

- Equal quantities of chicken hearts and ground pork
- Good handful of black olives
- Tsp anise seeds
- Tbsp fresh rosemary
- Juine and zest of one lemon
- Salt and pepper
- Dry bread crumbs, about half the amount of the meat

1. Blend all ingredients together in a food processor, form into patties and then gently cook on the barbecue. The mixture is quite crumbly so if you have anything for the grill with smaller holes, use that...just to be safe.

Pea pesto
- 2 cups peas (I had sprouted peas but fresh or frozen peas would do)
- Half cup almonds
- 1 clove of garlic
- 1 cup mint leaves
- Salt
- Olive oil

1. Put all ingredients in a food processor and blitz. Loosen the mixture by slowly pouring in olive oil as it blends. You should end up with a creamy looking, firm mixture. Think pesto.

Serve the patties on fresh, toasted burger buns along with some roasted red and greek yogurt (or sour cream).

1 comment:

city said...

nice opinion.. thanks for posting.