Tess Griled Chicken Burger

Directions

  1. 1Spread sauce on the bottom bun.
  2. 2Add coleslaw on top of the sauce.
  3. 3Place the fried chicken patty on the coleslaw.
  4. 4Top the chicken with peri-peri sauce.
  5. 5Add pico de gallo.
  6. 6Sprinkle crispy fried onions on top.
  7. 7Place the top bun and press down to complete the burger.
  8. 8Char the red bell peppers over an open flame.
  9. 9Place the charred peppers in a bowl and cover with plastic wrap to steam for 10-15 minutes.
  10. 10Cut the red onions and garlic in half.
  11. 11Sear the halved lemons, red onions, and garlic in a pan.
  12. 12Once cooled, peel the skin off the charred red bell peppers and remove the seeds.
  13. 13Add the roasted peppers, onions, garlic, chili peppers, cilantro, and juice from the seared lemons into a blender.
  14. 14Blend until smooth.
  15. 15Pour the peri-peri sauce into a pan and simmer.
  16. 16In a bowl, combine egg, milk, and seasoning for the chicken marinade.
  17. 17Dip the chicken breast into the marinade, then dredge in flour.
  18. 18Fry the chicken until golden brown and cooked through.
  19. 19For the special sauce, add egg, lemon juice, and oil into a Nutribullet cup.
  20. 20Blend until creamy and smooth.
  21. 21Dress the chopped lettuce with the special sauce for coleslaw.
  22. 22Chop tomatoes, red onions, and parsley for pico de gallo.
  23. 23Combine the chopped ingredients in a bowl and season with salt.
  24. 24Mix well.

Ingredients

  • 1 each brioche bun
  • 1 spoonful sauce
  • 1 handful coleslaw
  • 1 each fried chicken patty
  • 1 handful Pico de gallo
  • 1 handful crispy fried onions
  • 2 each red bell peppers
  • 2 each red onions
  • 1 head garlic
  • 2 each lemon
  • 1 handful chili peppers
  • 1 handful cilantro
  • 1 each egg
  • 1 cup milk
  • 1 spoonful seasoning
  • 1 each chicken breast
  • 2 cups flour
  • 1 cup oil

Equipment

spoontongsknifebaking sheetplastic wrapblenderpantowelbowlNutribullet