Chilli chicken burger

Chilli chicken burger


Get your taste-buds tingling with this spicy chicken burger.

The ingredient of Chilli chicken burger

  1. 1 red capsicum, halved, deseeded
  2. 1 ripe tomato, halved, deseeded, sliced
  3. 1 small red onion, halved, cut into thin wedges
  4. 1/3 cup loosely packed fresh coriander leaves
  5. 1/2 teaspoon ground cumin
  6. 1/2 teaspoon sweet paprika
  7. 60ml (1/4 cup) olive oil
  8. Salt & freshly ground black pepper
  9. 4 single chicken breast fillets, tenderloins removed
  10. 1 tablespoon piri-piri chilli sauce
  11. 1/2 loaf Turkish bread, cut in half crossways
  12. 1 bunch rocket, stems trimmed, washed, dried
  13. 2 egg yolks
  14. 1 1/2 tablespoons fresh lemon juice
  15. 125ml (1/2 cup) olive oil
  16. Salt & freshly ground black pepper

The instruction how to make Chilli chicken burger

  1. Preheat grill on high. Place the capsicum, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate and set aside for 5 minutes to cool. Peel the capsicum and cut the flesh crossways into 1cm-thick strips.
  2. Meanwhile, to make the mayonnaise, place egg yolks and lemon juice in the bowl of a food processor, and process to combine. With the motor running, gradually add the oil in a thin, steady stream and process until mayonnaise is thick and pale. Taste and season with salt and pepper.
  3. Combine the capsicum, tomato, onion, coriander, cumin, paprika and 1 tablespoon of the oil in a medium bowl. Taste and season with salt and pepper. Set aside until serving.
  4. Place each chicken fillet between 2 sheets of plastic wrap. Use the flat side of a mallet or a rolling pin to lightly pound the chicken until the fillets are about 1cm thick.
  5. Brush a chargrill with some of the remaining oil to lightly grease and preheat on medium-high. Cook the chicken on preheated chargrill for 2-2 1/2 minutes each side or until golden and cooked through. Transfer the chicken to a plate and brush with the piri-piri sauce on both sides. Cut the chicken fillets in half and cover loosely with foil to keep warm.
  6. To serve, preheat grill on medium. Split each piece of bread in half horizontally and cook under preheated grill for 1 minute each side or until toasted. Place, cut-side up, on serving plates and brush with the remaining oil. Top with the rocket, chicken, capsicum mixture and a dollop of the mayonnaise. Serve immediately.

Nutritions of Chilli chicken burger

fatContent: 765.517 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 51 grams protein

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