Chicken and vegetable burgers

INGREDIENTS FOR 4 BURGERS
Half a chicken breast
1 carrot
1 courgette
1 leek
1 egg
Salt and pepper
Extra virgin olive oil
2 tomatoes
Small mozzarella balls
I wash and prepare vegetables.

I slice half a centimetre thick, cut strips then fine cubes.

I quickly sauté in hot oil, keeping crisp.

I season with salt and pepper, turn off and cool slightly.

I remove cartilage from chicken.

I cut strips.

Then very small cubes.

I put in a bowl.

I add diced vegetables.

Then whole egg; mix.

I adjust salt and pepper.

I divide between 4 cooking rings, or card rings covered with foil, with parchment squares beneath for easy transfer.

I press lightly to compact.

I heat a griddle, add burgers and lower heat so chicken cooks thoroughly inside; chicken must always be well cooked.

I gently turn once cooked on one side.

I grill tomato slices with oil, salt and pepper, place burgers on plates and top with tomato, flower-cut mozzarella balls and basil, with oil and pepper and more tomato beside.