with Goat Cheese


  • 4 generous slices of goat cheese 
  • 700 g chicken mince
  • 100 g spring onions, finely chopped
  • 1 green chili, finely chopped
  • 1 egg, lightly beaten
  • 2 tbs, whole wheat flour
  • Neutral oil for frying
  • 1 red apple 
  • 150 g red cabbage
  • 3 tbs. apple cider vinegar
  • 5 tbs. good quality olive oil
  • 1 tbs honey
  • 50 g flat leaf parsley, roughly chopped
  • 100 g good quality mayonnaise
  • 2 tbs. grain mustard 
  • Salt and pepper
  • 4 burger buns of choice
  • Sprigs of flat leaf parsley to finish


Blend the chicken mince with the spring onions, chili and the beaten egg until well combined. Season with salt and pepper. Divide the mince into 4 equal parts and form into burger patties.

Heat a suitable amount of oil in a pan at medium heat. Sprinkle the patties with flour on both sides and tap off any excess flour. Cook the patties until just cooked through. Remove the pan from the heat and let the patties rest in the pan.

Meanwhile finely slice the apple and red cabbage on a mandolin. Toss the apple and cabbage carefully in a bowl together with the vinegar, oil, honey and chopped parsley. Season to taste and set aside.

Stir together the mayonnaise and grain mustard in a small bowl and set aside. Place the goat cheese slices on a baking tray and gratinate with a hand held gas burner. Toast the burger buns to a golden brown. 

Top the base of the burger buns with half of the mustard mayonnaise followed by the chicken patties, goat cheese and the red cabbage salad. Top with extra flat leaf parsley sprigs. Spread the remaining mustard mayonnaise on the top buns and close the burgers.