- 3 chicken breasts
- 1/2 red onion
- 1/2 recipe for chicken seasoning
- bread crumbs
- 4 burger buns
- small handful of coarsely grated mimolette cheese (or cheddar)
- few leaves of lettuce of your choice
- 1 tomato
- 4 slices of bacon
- about 8 tablespoon mayonnaise
- 1 teaspoon turmeric
- 1 tablespoon (dried) tarragon
Kitchen equipment needed
- cutting board & chef’s knife
- food processor
- large skillet
Preparation — 20 minutes
Peel and coarsely chop the red onion and add it to the food processor. Rinse the lettuce and tomato, divide the tomato into slices and set aside. Coarsely grate the cheese and create a simple spiced mayonnaise by combining it with (chopped) tarragon and turmeric.
Remove any excess fat or muscles from the chicken and add them to the food processor. Blend until they’re quite smooth. Add chicken seasoning along with a handful of bread crumbs. Add bread crumbs until you can form balls of the mixture, but don’t add too much otherwise the burgers will be very dry in taste.
Finishing the chicken burgers — 20 minutes
Divide the chicken mixture into 4 and use your hands to roll them into balls. Press them downwards to create burgers. Add some bread crumbs to a plate and add the burgers so they will have a thin layer of bread crumbs on both sides. This way the burgers will become extra crispy.
Heat a skillet on high heat and cook the buns shortly for more flavour. Cook the bacon slices in the same skillet until they’re crispy, no need to add any extra oil or butter. Add some lettuce to the bottom of the bun and put some tomato on top. Coat the top with a layer of mayonnaise.
Transfer the bacon to a plate and add a bit of oil to the skillet. Cook the burgers for a few minutes on both sides. When the burgers are almost done, you add some grated cheese on top so it can melt. Check if the chicken is completely done and add them to the buns. Finish with a slice of bacon and serve with some fries. Enjoy!