for 4 person

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

How it's done

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.

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