Chicken burgers

Chicken burgers

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


4 people


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

Carrot puree

400g carrots, halved lengthwise and crosswise
2sprigs thyme
1piece aluminium foil
¼tsp salt
1tbsp olive oil

Charcoal/gas/electric grill:

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


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

Carrot puree

Place the carrots and thyme on foil, season with salt, 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 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.


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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