Recipe: Chicken Burgers

I’ve mentioned once or twice that I love burgers. By once or twice I mean maybe a couple of hundred times. Yes, that was a Bieber reference. Is it too late now to say sorry? I don’t care anyway, I’m a Belieber and I’m not sorry. Anyway, this is a chicken burger, with bells on. Enjoy.

Serves 2

What you need:

  • 2 chicken breasts
  • 2 tbsp plain flour
  • 1/2 tsp mustard powder
  • 1 egg, whisked
  • 4 tbsp Panko breadcrumbs
  • 1/2 tsp paprika
  • Olive oil, for frying
  • 2 rashers smoked back bacon
  • 50g cheddar cheese, grated
  • 1 ciabatta slipper, halved or two ciabatta rolls
  • Other delicious things to fill your burger with

What you do:

  1. Start by laying your chicken breasts on a board, cover them with clingfilm and bash them so that they are flat. I have a meat mallet for this, but you could use a rolling pin, a heavy frying pan, your boyfriend’s face, the options are endless. You want the chicken to be quite thin.
  2. Mix the flour and mustard powder together with some salt and pepper on a plate. Now, dip each chicken breast into the flour mix and coat evenly, then dust off any excess.
  3. Next, you want to give your chicken a bath in the whisked egg. I always feel guilty mixing chicken with eggs, like ‘here chicken meet the child you never had’, but I’m afraid this is essential to the recipe. Make sure the chicken is nicely coated in the egg.
  4. And now for the next stage. Mix the breadcrumbs with the paprika and plonk your eggy chicken breasts into them and coat well. I use Panko breadcrumbs as they are extra crispy, but use whatever. You want a good coating on your chicken so use more breadcrumbs if you need to. The flour we initially put on the chicken meant that the egg would adhere to the meat, and the breadcrumbs will stick to the egg. Science.
  5. Heat up a frying pan big enough to fit both chicken breasts in. You need to add enough olive oil to thinly coat the bottom of the pan, so how much you use will of course depend on the size of your pan. Size absolutely does matter here. Cook your chicken for about 4 minutes per side until the breadcrumbs are lovely and golden and the chicken is cooked through. Just check it carefully because the time needed to cook the chicken will vary depending on how thinly you bashed it in step one.
  6. Whilst the chicken is cooking, fry your bacon in another pan with a tiny amount of oil until cooked and crisping up at the edges.
  7. Once the chicken and bacon are done to meaty perfection, you can start bringing everything together. But first; cheese. Lay your chicken breasts on a baking sheet, sprinkle a little grated cheese over each one, add a slice of bacon to each then add the rest of your cheese. Pop into a moderate oven for 5 minutes alongside your ciabatta, which has been halved lenghtways and perhaps drizzled with a little extra virgin olive oil if you fancy.
  8. Once your chicken burgers are now covered in bacon and melted cheese and the bread has started to crisp at the edges, it’s construction time. Spread some kind of sauce on the bottom half of the ciabatta. I went for a spicy Cajun sauce but you could use mayo, ketchup, whatever. Then add a handful of mixed leaves if you like before topping with the chicken breast. Next, add either some sliced gherkins or sliced tomato, you want something a little acidic, finish with a little more sauce and top with the other half of the bread.
  9. Now, apply to face.

IMG_1621.jpg

This may seem like a long winded recipe, and yes there are a few stages, but they are all easy and deliver amazing results in less than 20 minutes. Give it a go!

Washing Up Score: 8/10 – not gonna lie, it was horrendous.

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