Chicken & apple burgers

Makes 6 burgers

Ingredients:

500g free-range chicken mince
75g day-old white bread
1 small onion
handful of parsley (flat leaf is best)
½ large Bramley apple
seasoned flour
olive oil, for frying
salt and freshly milled black pepper
thyme or quince jelly (optional)
6 large floury baps
butter
Apple or quince chutney
Fresh crispy lettuce and tomato

Method:
In a food processor, whizz the bread to fine crumbs and put in a mixing bowl. Then put the onion, parsley and apple in the processor, chop finely and add to the bowl with the chicken mince. Season with salt and pepper and mix well until the mixture holds together nicely. Pat handfuls of the mixture flat and shape into thinnish burgers the same size as the baps . Coat on both sides with flour seasoned with salt and pepper.

Add a teaspoon of oil to a hot frying pan and fry the burgers for about 5 minutes each side, until cooked through. At this stage you can glaze them to add moistness and an extra fruity flavour- I used Ouse Valley Foods thyme jelly, but quince jelly is also good. Just add a tablespoon to the pan towards the end of cooking, allow to melt and bubble gently, then turn the burgers to coat.

Meanwhile split and toast the baps and butter them. Serve the burgers in the baps garnished with crispy lettuce and tomato, and with a fruity chutney.

You can also barbecue the baps, omitting the glaze, and serve the jelly on the side instead.