Spicy Chicken Burger

.
The winner was asked to submit their recipes so that all SFMTA members could make this product. The burgers were subsequently photographed and made into posters.

RECIPE:
2.25 kilo boneless Chicken Thigh (skin on)
70 grams Lucas Stars & Stripes Burger Seasoning [available from Dalziel Ltd.]
60 grams Newpro
170 grams Solus or medium rusks
¼ of a 260g bottle Nando's Hot Peri Peri Marinade [available in most supermarkets] Scobie & Junor Argentina Marinade for decoration

METHOD
Mince chicken through 4.5 ml plate add all ingredients except Argentina Marinade. Mix well and mince again. Hand form into 113gram (4oz.) patties and coat on both sides with Argentina Marinade. Display on black trays.

TICKET:
Including declarations required when selling loose.
Creator of this product sells it at 80p each.(that's £7.06 per kilo)