For the cranberry sauce:
150g frozen cranberries
4 tbsp port wine
1 tbsp balsamic vinegar
For the burgers:
500g chicken breast
1 tbsp thyme
2 tbsp breadcrumbs
¾ tsp salt
300g Brussels sprouts
1 tsp fennel seeds
4 burger buns
Prep: 50mins – Makes 4 – Easy
Put the cranberries, port wine, balsamic vinegar and sugar into a saucepan and bring to the boil. Cook for 10 minutes until sticky, pour into a bowl and set aside to cool.
Clean and trim the Brussels sprouts and cut into fine strips, preferably with a mandolin or food processor. Set aside.
For the burgers: peel and finely chop the onion. Heat 1 tbsp of sunflower oil in a frying pan and fry the onion for 5 minutes until soft. Set aside to cool.
Put the chicken breast into a food processor and pulse in short intervals as to chop the chicken, but not make it mushy. You want a roughly chopped consistency.
Transfer into a bowl, add the cooled onions, the egg, thyme, breadcrumbs, salt and pepper and mix until everything is well incorporated.
Shape 4 burger patties out of the meat.
Cover the bottom of the frying pan with sunflower oil and put over a medium heat. Fry the meat patties in the hot oil for 6 minutes on each side, until the meat is cooked through.
Meanwhile, heat 1 tbsp sunflower oil in a second frying pan and fry the shaved Brussels sprouts with the fennel seeds over a high heat. Gradually add about 6 tablespoons of water, so that the Brussels sprouts cook. After approximately 8 minutes, the Brussels sprouts are al dente. Take off the heat and season with salt.
Slice open the burger buns and toast them. Spread some mayonnaise on the bottom of each burger bun, top with stir-fried Brussels sprouts, then place a burger patty on top and spread a bit of cranberry sauce over the patty. Serve immediately.