Barbecue chicken with leeks hamburger

Author: Les Cultures de chez nous
Hamburger de poulet aux poireaux
Preparation 15
Baking 6
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of 35% cream
  • 1 crumbled bread slice
  • 454 g (1 pound) of chopped chicken
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 125 ml (1/2 cup) of grated strong cheddar
  • Ground salt and pepper up to taste
  • 4 hamburger breads
  • Garnishing up to taste
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  • In a pan, brown leeks in olive oil until tender. Cool down.
  • In a small bowl, mix cream with breadcrumbs, set aside. In a large bowl, mix chicken, mustard, cheese, salt, pepper, breadcrumbs mixture and leeks. Make 4 burgers patties. Keep in the refrigerator.
  • Preheat BBQ at medium heat. Oil grills with vegetable oil. Cook burgers steaks for about 3 minutes over each side or until meat is entirely cooked. Roast hamburger breads. Garnish up to taste.

Chef's notes