Chicken Burgers And Chunky Chips with Wakame and Spring Onion Mayonnaise

Work in progress...

Ingredients


Method

Preparation starts with the wakame...
Next prepare the mixture for the burgers...
And then fold in the chicken mince...
Really good quality salt is needed for this disk, especially for the chips. I use Maldon sea salt, crushed by hand. Black peppercorns are freshly ground, as always. If the mixture is too soft and wet, I add finely grated rice cake to thicken it a little. This ingredient has the advantage of keeping the dish gluten-free.
Next for the chips. Start with some large, mealy potatoes and cut into chunky chips.
Keep in water until ready to fry. The pieces removed from the potatoes are kept separately to make potato crisps another day.
Mayonnaise starts with egg and mustard. For this recipe I use Dijon mustard.
Blending...
Drizzling in white wine vinegar...
And beating while slowly adding vegetable oil.
Continue beating and adding the oil slowly until the taste is just right. The sourness of the vinegar should be just balanced by the sweetness of the oil.
And the mixture should form peaks, rather like meringue.
Form the chicken mixture into burger shapes, coating with a little polenta.
The potatoes are deep fried in a vegetable oil, in this case I used sunflower oil. It's important to get the oil hot for the initial, blanching, stage and then even hotter for the last few minutes when the chips are browned.
Just before the burgers and chips are ready, I make up the mayonnaise, adding the wakame...
Dry the chips on paper and hand crush and sprinkle Maldon salt.
And finally, serve and enjoy!