Herbed Chicken Burgers with Tomato and Basil

Ground chicken has a reputation for drying out, and I think that comes from cooking it too long on too high a heat. Chicken fat is lean, so the patty needs a little help. Here that help comes from the sun-dried tomatoes and onion, which release moisture as they sit against the meat. Give the mixture a few minutes to rest in the bowl before you shape it. The herbs go in fresh, and they make a real difference. Basil and flat-leaf parsley smell bright, and they keep the burger tasting like summer even when the meat is quite plain. If you are after a different kind of festive centrepiece for the same table, the Turkey Salad with Mango and Pomegranate is a bright option.

Press the patties to a even thickness, a little thinner in the middle than at the edges, because they puff slightly as they cook. Resist the urge to flip them over and over. One turn is enough, and the grill marks will come when the patty is ready to leave the grate without sticking.

The sun-dried tomatoes are worth a note. Buying the kind packed dry rather than in oil keeps the flavour concentrated without adding extra fat to the bowl. If they are very hard, soak them in hot water for ten minutes, drain them well and chop them finely so they spread through the meat instead of landing in lumps.

Leftover patties keep well in a sealed container in the fridge for a day or two. Reheat them gently in a covered pan with a spoonful of water rather than in the microwave, which tends to make them rubbery. Cold, sliced thin, they also go nicely into a wrap with some lettuce.

For a plate that feels complete without much fuss, I like a bowl of the Creamy Red Lentil and Carrot Soup alongside, or a simple green salad with a sharp dressing, such as the Crisp Garden Salad with Balsamic Vinaigrette. Both let the burger be the star without crowding the table. A squeeze of lemon over the top of the patty before it goes in the bun lifts everything, and a thick slice of ripe tomato does the same job if you have one.