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Chicken burger/roasted red pepper/balsamic portobello mushroom
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Chef :
Fittest ChefChicken burger/roasted red pepper/balsamic portobello mushroom
My recipe of this popular BBQ dish is quite simple. What I wanted to achieve, was a juicy and full of flavour healthy chicken burger. I wanted to stay away from usual mayo or bbq sauces and cheese. This burger is bursting with many flavours. Served in a wholemeal bap chicken fillet was smoothered with garlic and basil oil. Some other elements of the burger are roasted red pepper, juicy balsamic portobello mushroom and good quality houmous.
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Ingredient
Food ration :
1 servingCooking time :
1 hour
1/2
baby gem lettuce
Handful
basil
2 cloves
garlic
30 ml
olive oil
1 tbsp
balsamic vinegar
1 tbsp
good quality houmous
Cooking instructions
* Step 1
Peel the skin off the mushroom
* Step 2
Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt.
* Step 3
Brush the pepper with the olive oil
* Step 4
On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate.
* Step 5
Cool down the peppers little bit and using fingers take the skin off.
* Step 6
Cut the chicken fillet in 2 thin slices
* Step 7
Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up
* Step 8
Cover chicken fillets with it
* Step 9
Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides
* Step 10
When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq
* Step 11
Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper.
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1. Start Small
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