I’m quite fussy about chicken. In my experience nearly all of the fast food restaurants, and even many of those who don’t claim to be fast food, don’t bother making chicken burgers using fresh chicken that hasn’t been processed. It’s so easy to tell when you’ve been dooped with the inferior processed substitute made mainly from a skin emulsion.

We are what we eat and the fact is fresh free range chicken is not expensive, so if you’re eating at home eat well. This chicken burger is a piece of cake – well it’s not technically cake, but you know what I mean. Get your bread crumbs, egg and flour separated into three bowls and away you go.

There won’t be that greasiness to worry about from the burger itself and what you’ll have is a great treat made with wholesome ingredients delivering simple, tasty flavours that haven’t been tampered with.

If you’re not in the mood for a cool beer, then a full bodied, buttery Chardonnay will drink beautifully alongside this dish. Langmeil’s GCV Chardonnay is one of my personal favourites. It’s got a wonderful creaminess without the smokiness of a wine that may have been over-oaked. If red is your preference, the Farina Valpolicella is an Italian Stallion with a soft rich character, as opposed to being a big brash fruit-bomb.

Video courtesy of Look and Taste.