Makes 12 sliders or four 1/4 pound burgers
1 pound ground chicken
1 tablespoon butter
2 shallots, minced
1 egg
1/2 cup cornflakes crumbs
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon of herbs de Province
1 teaspoon salt
1/2 teaspoon pepper
To Serve:
A dozen mini rolls
12 tablespoons Boursin cheese
Arugula leaves
Sauté shallots in butter and cool. Mix together all burger ingredients and form into 12 equal sized patties. Fry in olive oil on medium high heat for three minutes each side or until lightly brown. Transfer to a baking sheet. Bake in 350 oven for about five minutes or until burgers are cooked through.
At the same time slice buns and toast in oven on separate baking sheet. Spread the bottom of each bun with a tablespoon of Boursin cheese. Top with arugula leaves and burger.
