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Chilli chicken burger
Chilli chicken burger
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy chicken burger to tantalize your taste buds.
Ingredients:
  • 1 red capsicum, halved, deseeded
  • 1 ripe tomato, halved, deseeded, sliced
  • 1 small red onion, halved, cut into thin wedges
  • 82.50 ml loosely packed fresh coriander leaves
  • 1.25 gm ground cumin
  • 1.25 gm sweet paprika
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
  • 4 single chicken breast fillets, tenderloins removed
  • 20.80 gm piri-piri chilli sauce
  • 1/2 loaf Turkish bread, cut in half crossways
  • 1 bunch rocket, stems trimmed, washed, dried
  • 2 egg yolks
  • 31.50 gm fresh lemon juice
  • 125ml (1/2 cup) olive oil
Instructions:
  • Preheat the grill to high. Grill the capsicum, skin-side up, for 8-10 minutes until charred and blistered. Place in a heatproof bowl, cover, and let cool for 5 minutes. Peel the capsicum and slice the flesh into 1cm-thick strips.
  • In a food processor, blend egg yolks and lemon juice until smooth. While blending, slowly pour in the oil until the mayonnaise is thick and creamy. Season with salt and pepper to taste.
  • In a medium bowl, mix the capsicum, tomato, onion, coriander, cumin, paprika, and 1 tablespoon of oil. Season with salt and pepper to taste. Let it sit until ready to serve.
  • Lay a sheet of plastic wrap on both sides of each chicken fillet. Gently pound the chicken using a mallet or rolling pin until each fillet reaches a thickness of about 1cm.
  • Preheat a greased chargrill on medium-high heat. Cook the chicken for 2-2 1/2 minutes on each side until golden and cooked through. Brush both sides of the chicken with piri-piri sauce. Cut the chicken fillets in half, cover with foil to keep warm, and serve.
  • Preheat the grill to medium heat. Split the bread pieces in half horizontally and grill for 1 minute on each side until golden brown. Place the bread halves cut-side up on plates, brush with remaining oil, and top with rocket, chicken, capsicum mixture, and a dollop of mayonnaise. Serve promptly.

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