Ingredients
Instructions
- 1 Divide the meat into four equal portions and shape into patties. Season with salt and pepper.
- 2 Heat 1 tablespoon (15 mL) of olive oil in a large non-stick skillet over medium-high heat. Add the chicken burgers in batches and sear them on both sides until fully cooked, about 15 minutes total or when meat thermometer registers 165°F (74°C). If this needs to be done in batches, keep the burgers warm in the oven preheated to 200°F (95°C).
- 3 Meanwhile, add the chicken stock to a small pot or skillet and bring to a boil. Add the rapini, garlic, chili flakes and salt. Simmer for 10 minutes until tender. Drain and keep warm.
- 4 Split the buns in half and divide the mustard between them. Top with a burger, braised rapini and remaining bun. Serve immediately.