Chicken Burgers

Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through. Open and press with the palm of your hand to flatten the breasts to an even thickness. Season on both sides with Braai & Grill Seasoning and drizzle with olive oil. Prepare the braai or […]

YOU WILL NEED

  • 6 chicken breast fillets
  • 2 - 3 t (10 - 15 ml) Ina Paarman's Braai & Grill Seasoning
  • olive oil
  • 6 sesame buns
  • fresh rocket
  • 1 onion, sliced into fine rings
  • Ina Paarman’s Sweet Chilli Chutney
  • 2 ripe tomatoes, sliced into rings
Method

Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through.

Open and press with the palm of your hand to flatten the breasts to an even thickness. Season on both sides with Braai & Grill Seasoning and drizzle with olive oil.

Prepare the braai or preheat a cast iron griddle pan until smoking hot. Place the oiled breasts on the braai or griddle pan and press down to emphasise grill marks. Cook until the first side is nicely marked, then turn and sear the other side. Don’t overcook, 2 – 3 minutes per side is fine.

Slice the buns in half and toast the cut sides. Layer in the following order: rocket, onion rings, chicken, Sweet Chilli Chutney, tomato, more onion and more rocket. Top with seeded half of bun.

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