Recipe: (Beef) Chicken Burger
Hello Burger Fans.
Buckle up, we’re jumping right in!
Royal Chicken Burger (serves 2)
The breaded chicken
Ingredients
- 2 chicken breasts, fairly thin
- Panko breadcrumbs (Japanese breadcrumbs made from flakes of bread)
- Flour
- 1 egg
- 1 teaspoon Cajun spice mix
- 1 teaspoon of your favourite spice mix (we use “Peru” spices – paprika, coriander and chilli)
Preparation
Note: If you can’t find thin chicken breasts you can cut them in half horizontally or flatten them with a rolling pin (go ahead, give them a good whack!).
- Prepare three bowls: one with flour, one with a beaten egg and spice mix, and one with Panko breadcrumbs.
- Coat the chicken in the flour.
- Dip it in the egg/spice mixture.
- Coat it with Panko.
- Fry over a high heat in a pre‑oiled (or buttered, if you prefer) pan, turning regularly until the coating is nicely coloured – about 10 minutes. The chicken should be cooked through but still tender and juicy when pressed.
The burger
Ingredients for the burger
- 2 “Pain Bagnat” buns (or any soft bun of your choice)
- 2 homemade breaded chicken breasts
- 2×2 slices of Cheddar
- 2 slices of bacon
- A few iceberg lettuce leaves
- A slice of tomato
- A few rings of red onion
- Dallas sauce from Brussels Ketjep, as much as you like!
Assembly
Toast the buns lightly. Layer the ingredients as follows: bun base, chicken, Cheddar, bacon, lettuce, tomato, onion, sauce and bun top. Serve immediately with fries and your favourite beer.
Bon appétit!
