Grilled chicken and aubergine burger

Grilled chicken and aubergine burger

Total: 45 Min. | Active: 25 Min.
Nutritional value / person: 751 kcal
, Fat: 39 g
, Carbohydrate: 59 g
, Protein: 37 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:

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50 g rocket
10 g basil
20 g almonds
1 garlic clove
½ dl olive oil
2 tbsp water
1 tbsp lemon juice
¼ tsp salt

Grilled food

2 chicken breasts (approx. 350 g)
1 aubergine
2 tbsp olive oil
½ tsp salt

Charcoal/gas/electric grill

6 crusty bread rolls


100 g Brie
10 g basil
100 g crème fraîche
10 g rocket
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How it's done

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Remove the thick stems from the rocket, pick the basil leaves, coarsely chop the almonds with the garlic. Puree everything with the oil, water, lemon juice and salt.

Grilled food

Halve the chicken breasts lengthwise and crosswise. Cut the aubergine into slices approx. 2 cm thick.

Coat the chicken pieces and aubergine slices in oil, season with salt.

Charcoal/gas/electric grill

Cover and grill the aubergine slices over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. Grill the chicken for approx. 3 mins. on each side. Cut open the bread rolls, spread 2 tbsp of rocket pesto over the cut surfaces, grill for approx. 1 min. (cut side down).


Cut the Brie into thin slices, pick the basil leaves.

Cover the bottom half of the bun with the crème fraîche, aubergine slices, chicken, Brie and the remainder of the pesto. Add the rocket and basil, then cover with the top half of the bun.

Good to know
Tip: Use halloumi instead of chicken.

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