– Peel and chop the red onion, cut the chicken into cubes and chop the parsley sprigs.
– Blend onion, parsley and chicken with 2 tbsp. to c. Emile Noël walnut mustard and 2 tbsp. to s. Emile Noël olive oil.
– Add salt and pepper and blend again. Pour in the flour, mix and shape into patties by hand.
– Heat 3 tbsp. to s. of olive oil in a frying pan and fry the patties for 3-4 minutes on each side.
– Mix the fresh goat’s cheese with the remaining mustard in a bowl.
– Slice the cucumber and wash the salad leaves.
– Assemble each burger, starting with the cheese sauce on the bottom bun, then the lettuce, chicken patty and finish with the cucumber slices and top bun.