Chicken Burger with the best Sweet Chili Sauce!

Hello Zebras!

For me, burgers are like a spa on the plate – a treat full of fun with a touch of decadence! Most of the time, making those small gems is quite time consuming, especially if you make everything from scratch. But there is an easier way! Today I’ll show you a recipe for a terrific sweet chilli sauce to give your no frills burger a touch of stardom.

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Delightfully juicy chicken fillet in a crispy tortilla crust and the secret behind these quick and easy mini burger buns…  Let’s get started!

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Sweet Chilli Sauce

  • 200g strawberries
  • 1 red bell pepper
  • 1 large onion
  • 2 chillies
  • 1 tsp tomato paste
  • 100ml cider vinegar
  • 100ml water
  • 150g jam sugar 2: 1

 

Wash the strawberries and peppers, peel the onion and cut everything into small pieces.  Cut the chillies into vertical strips and remove the seeds with running water. Cut into thin pieces. Put the veggies and all the remaining ingredients into a pot and leave to stand for about 5 minutes. Then bring to a boil and cook on high for 4 minutes. Remove from heat and puree to the desired consistency. Now you can either store the sauce in little glasses or allow it to cool and use immediately after cooling.

 

Chicken burger

4 mini burgers

  • 4 chicken medallions or mini steaks
  • 1 egg
  • 2 tablespoons of flour
  • 50g tortilla chips
  • 2 tablespoons of breadcrumbs
  • Salt and pepper
  • Oil
  • Lettuce
  • 4 small burger buns ( Tip: If time is of the essence, it’s fine to use canned bread dough – just roll around and flatten, brush with milk & sprinkle with sesame seeds and bake according to the package instructions)
  • Sweet Chilli sauce (see above)

 

Wash the chicken and pat dry. Place the chicken pieces between two sheets of cling foil and use a pot to flatten and tenderise the meat. Season with salt and pepper on both sides. Finely crumble the tortilla chips, mix with the breadcrumbs and place in a small bowl. Whisk and season the egg and place it on a shallow plate beside a similar plate of flour. Dip the chicken into the flour, then into the egg before dipping into the small bowl of breadcrumbs and tortilla crumble. Put the oil in a pan – it’s okay to be generous with the oil here – and heat. Cook the crumbed chicked until the crusts on both sides of the burger are golden brown.

Now it’s time to build the burger: Slice the bread and top with salad. Then place the chicken onto the salad, top with a large dollop of chili sauce and finally put the lid back on – and the burgers are ready for you to enjoy!

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Have a magical Sunday!

See you soon & HAPPY COOKING!

xx Kristin

 

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