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Tuesday, May 21, 2019
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21 May 7:00am Nigel Slater’s chicken and herb burgers
The Guardian
Serve them sizzling from the pan, for a midweek treat Finely chop 2 tbsp of tarragon leaves, 4 of parsley and 2 of mint, then mix together in a deep bowl. Add 500g of finely minced raw chicken and season generously with salt and black pepper. Combine everything, a task that is easiest done with your hands, making sure the chicken is evenly flecked with herbs. Shape the paste into 4 large oval burgers, then leave in the fridge for 20 minutes.
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