Truffle oil and Pecorino Chicken Burgers

Truffle oil & Pecorino cheese chicken meatballsThere is one word to describe this dish….ScRuMPTiouS!!

It’s such a fresh, satisfying and healthy dish that we’ve added it to our weekly favourite dinner menu.

It is not completely paleo, but you can omit the pecorino cheese if your following a strict paleo diet. It’s still delectably tasty. Pecorino cheese is made from sheep’s milk, which means there is less lactose and is a better alternative for the lactose intolerant. The protein is also nearly double in sheep’s cheese and yogurt (vs cow’s cheese) and the calcium is about 50% higher.

We loved the taste of the burgers, chicken is so versatile and this recipe is super quick and easy. Always ensure you’re using free range chicken mince. If you can source grass fed/pasture fed chicken from your butcher, that’s great. Grass fed chicken, beef or game fed meats have a higher ratio of omega 3 fatty acids and less saturated fat compared to grain fed contemporaries. Grass fed is also higher in precursors for Vitamin A and E and antioxidants such as glutathione.

These burgers are full of protein which means they have all the essential amino acids needed to repair the body as well as support your immune system.

If you don’t have truffle oil, don’t worry, it tastes just as great!

Ingredients

Serves 4

  • 500g chicken mince
  • 1 cup finely chopped button mushrooms
  • 1 tbsp truffle infused oil
  • 2 tbsp grated Pecorino cheese (you can also use aged Parmesan or remove cheese completely)
  • 2/3 tsp sea salt
  • 1 tbsp lemon juice
  • pinch of black pepper
  • 1 egg
  • Coconut oil for cooking

Method

  1. Combine all ingredients and mix thoroughly using your hands. Make sure to knead the mixture for a few minutes to work the protein in the meat which will bind everything together. Wet your hands and roll the meat mixture into balls or patties.
  2. Heat a large frying pan, lightly coated with coconut oil. Brown the first side of the meatballs on high heat, then bring the heat down to medium and fry for 3-4 minutes. Turn and fry the other side on medium/low heat for 5 minutes. Keep turning to make sure all sides look visibly cooked. Total cooking time should be about 12-13 minutes. Remove from the pan and let the meatballs rest for a few minutes before serving
  3. Serve with some sweet potato wedges and fresh salad. Bon Apétite!