Recipe

Chicken Burger with Harissa Mayo

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Chicken Burger with Harissa Mayo

Chicken burger with a harissa mayo and sweet potato wedges.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 x sweet potatoes – cut into wedges
  • 1 x tomatoes – cut into thick slices
  • 1 x red onions – slice finely
  • 20g x rocket leaves
  • 2 x burger buns
  • 2 tbsp x mayonnaise
  • 1/2 tsp x harissa paste
  • 1 x lemons – halve and juice
  • 5g x fresh thyme – strip leaves off stalks
  • 2 cloves x garlic – crush, peel and chop
  • 75ml x white wine
  • salt and pepper (from your pantry)
  • butter and olive oil (from your pantry)
  • plastic wrap (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 x sweet potatoes – cut into wedges
  • 2 x tomatoes – cut into thick slices
  • 2 x red onions – slice finely
  • 40g x rocket leaves
  • 4 x burger buns
  • 4 tbsp x mayonnaise
  • 1 tsp x harissa paste
  • 2 x lemons – halve and juice
  • 10g x fresh thyme – strip leaves off stalks
  • 4 cloves x garlic – crush, peel and chop
  • 150ml x white wine
  • salt and pepper (from your pantry)
  • butter and olive oil (from your pantry)
  • plastic wrap (from your pantry)

Method

Step 1

Preheat oven to 200⁰C.

Step 2

Place the sweet potato quarters on a baking tray. Sprinkle with olive oil, freshly ground salt and pepper. Place in the hot oven and bake until done - that is you can easily insert a fork.

Step 3

Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are even and almost double in size. Mix the lemon juice, white wine, thyme, garlic, salt, pepper and a splash of olive oil in a shallow bowl and place the flattened out fillets into it. Let them sit in the marinade for 5 to 10 minutes.

Step 4

Place a frying pan on the stove on medium to high heat. There is no need to oil it. Take the chicken out of the marinade and place in the hot pan. Sauté for about 3 minutes on either side. Make sure they get nice and brown. Then turn the heat down to medium/low and add the rest of the liquid from the marinade into the pan and reduce it while cooking the chicken fillet – about 4 to 5 minutes. Set aside and keep it in the pan juices.

Step 5

Cut the burger buns in half and lightly toast on one side. Mix the mayonnaise and harissa paste together and spread about half of it evenly on toasted burger buns.

Step 6

To serve, place a few rocket leaves on a bun, top with a chicken breast (pour the pan juices over the chicken). Then add the sliced tomato and onion. Serve sweet potato wedges on the side with a dollop of harissa mayo.