Chicken Breast Burger

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This recipe is a little more involved, but it is worth it to create these delicious burgers, but you can skip items or use your own recipes for the coleslaw, tomatoes etc. All the ingredients can be prepared beforehand and the chicken cooks quickly in around 10 minutes.

Serves 4 (although the photos I’m serving 3)

4 soft white bread rolls
Fresh red chilli (optional)

Shawarma Chicken Marinade
2 free range chicken breasts
1 tablespoon lemon juice
3 small garlic cloves, crushed
20g fresh ginger, finely grated
1/4 teaspoon turmeric
1/4 teaspoon paprika
1 1/2 teaspoons ground cumin
1/4 tablespoon sumac
1/4 teaspoon ground cardamom
1/4 teaspoon ras el hanout (Seasoned Pioneers is the best)
1 tablespoon chopped fresh coriander, stalks and all
1 tablespoon British cold pressed extra virgin rapeseed oil

  • Half the chicken breasts and place them between two sheets of cling film
  • Pound down until even thickness
  • Mix the marinade and add the chicken for at least an hour, 4 hours is better

Pepper Skewers
1 red pepper
1 yellow pepper
Pinch of garlic granules
salt & pepper
1 tablespoon British cold pressed extra virgin rapeseed oil

  • Cut the peppers into equal size chunks, around 4cm
  • Place in a bowl and mix in the garlic granules, salt, pepper & oil
  • When ready to cook, divide equally between 4 wooden skewer, alternating colours

Tomatoes
6 Medium sized tomatoes
1 clove garlic
1 tablespoon fresh coriander
1/2 teaspoon tomato vinegar or gooseberry vinegar
1/2 teaspoon Dorset Sea Salt
1 tablespoon British cold pressed extra virgin rapeseed oil

  • Using a pestle and mortar mince the garlic and coriander in the salt
  • Swirl in the vinegar and oil
  • Slice the tomatoes and place into a bowl
  • Pour the garlic mix over the tomatoes
  • Leave to marinade for 30 minutes to an hour
  • The marinade really brings out the best of a fresh tomato
  • This recipe can be used as a side dish, but instead of slicing the tomato cut them into quarters

Coleslaw
1/4 small red cabbage
1/2 Romaine lettuce
1/2 Crisp red apple
1/2 Carrot
1 Small red onion
1 Tablespoon fresh parsley or mint or coriander or all three
3 Tablespoons Greek yoghurt
Juice from 1/2 lime

  • Shred the red cabbage and lettuce
  • Thinly slice the apple and red onion
  • Grate the carrot
  • Chop the parsley
  • Add all the ingredients in a bowl and combine

Cooking

  • Start by cooking the peppers until they are charred and soft, place to the edge of the grill
  • Place the chicken onto the grill and cook for 5 to 8 minutes a side, until the center of the chicken is at least 75c
  • Half your bread rolls and toast

To Serve

  • Place a few slices of tomato and drizzle a little of the tomato juice on the base of the bun
  • Then a piece of chicken
  • Add the chillis now if you are using them
  • Top with a tablespoon of coleslaw
  • Place the top half of the bun on top and skewer through the top with your pepper skewer

Serve with chips (crinkle cut of course) – bon appétit