Chicken burgers

Chicken burgers

Total: 1 hr 10 min. | Active: 1 hr 10 min.
Nutritional value / person: 396 kcal
, Fat: 13 g
, Carbohydrate: 38 g
, Protein: 30 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrot puree

400 g carrots, peeled, cut in half lengthwise and crosswise
2 sprig thyme
1 piece aluminium foil
¼ tsp salt
1 tbsp olive oil

Charcoal/gas/electric grill:

2 chicken breasts (each approx. 170 g), halved crosswise
½ tbsp olive oil
¼ tsp salt
4 lye rolls, cut in half

Burgers

1 baby lettuce, whole leaves
4 cheese slices (e.g. Lucerne cream cheese), halved
50 g cherry tomatoes, cut into slices
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How it's done

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Carrot puree

Place the carrots and thyme on foil, seal the foil.

Charcoal/gas/electric grill: Cover and grill the carrots over/on a medium heat (approx. 200 °C for approx. 45 mins. until soft. Remove the thyme, puree the carrots with the salt and oil.

Charcoal/gas/electric grill:

Brush the chicken breasts with oil, season with salt. Grill over/on a medium heat (approx. 220 °C for approx. 4 mins. on each side. Grill the halved burger buns alongside for the final 2 mins.

Burgers

Spread the carrot puree over the top and bottom half of each burger bun. Add the lettuce, chicken, cheese and cherry tomatoes, cover with the top half of the bun.

Good to know
Tip: Season the carrots with chilli.

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