CHICKEN, ZUCCHINI & BACON BURGERS

      
    
Mini moist, delicious patties sprinkled with cold-smoked garlic, chilli and herb salt and served with salad. Lots of veggies. Lots of salad. Fresh and tasty. Yum!  
     
Ingredients to Make 12 x MINI CHICKEN, ZUCCHINI & BACON BURGERS
Bacon, Diced
1/2 cup
Chicken Mince
500g
Zucchini, Grated
1
Onion, Dried
1 tablespoon
Garlic Clove, Minced
1
Curry Powder
1 teaspoon
Salt
Pinch
Pepper
Pinch
Olive Oil
2 tablespoons
Plus salad to serve on the side (we served ours with a garden salad, mayonnaise and a sprinkle of our cold-smoked garlic, chilli and herb salt.
   
METHOD:
1. Combine all ingredients except for oil in a bowl. Mixture will be moist!
2. Place 1/4 cup of mixture into a hot greased pan and press into a patty. Fry until brown on both sides and cooked throughout.
3. Serve hot or cold, topped with mayonnaise (or your favourite chutney) and serve with a salad of your choice.
4. Refrigerate leftover (cooked) burgers in an airtight container and consume within 3-4 days. 

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.