Recipe

Mushroom Chicken Burger

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Mushroom Chicken Burger

Grilled mushroom topped with char-grilled chicken, cheddar, sour cream and mustard dressing, streaky bacon and watercress. Soooo yum!




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 125g x streaky bacon
  • 2 x brown mushrooms
  • 20g x watercress
  • 2 cloves x garlic – crush, peel & chop finely
  • ½ x lemon
  • 1 tsp x Dijon mustard
  • 1 tsp x paprika
  • 30ml x sour cream
  • 2 tbsp x tap water
  • 25g x mature cheddar – grate coarsely
  • 1 tsp x Worcestershire sauce
  • 5g x 10g fresh parsley – chop finely
  • . x cling film (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 250g x streaky bacon
  • 4 x brown mushrooms
  • 40g x watercress
  • 4 cloves x garlic – crush, peel & chop finely
  • 1 x lemon
  • 2 tsp x Dijon mustard
  • 2 tsp x paprika
  • 60ml x sour cream
  • 4 tbsp x tap water
  • 50g x mature cheddar – grate coarsely
  • 2 tsp x Worcestershire sauce
  • 10g x 10g fresh parsley – chop finely
  • . x cling film (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Cut in half and juice. Set aside.

Step 3

Put the oven grill on high. Place the mushrooms on a baking tray. Drizzle with olive oil and scatter with freshly ground salt and pepper. When the grill is hot, place the tray under the grill (about 20cm away from the element) and grill for 20 minutes.

Step 4

Mix these ingredients in a small bowl to make the chicken basting: lemon zest and juice, HALF the garlic, HALF the paprika and HALF the Dijon mustard.

Step 5

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (5mm to 7mm). Rub the chicken basting into the chicken breasts on both sides. Scatter chicken on both sides with freshly ground salt and pepper. Set aside.

Step 6

Place a large griddle pan or frying pan on medium to high heat. Cook the bacon rashers until crispy on both sides. Remove and set aside.

Step 7

Add the chicken breasts to the bacon fat in the pan and cook for 3 minutes each side until brown. Make sure heat is on medium to high (and not high) as the garlic will burn easily. Cook in batches if your pan is not big enough – chicken breasts should not overlap in the pan. When done, remove from pan and cut each breast in half crossways.

Step 8

Mix these ingredients in a small bowl to make the dressing: sour cream, tap water (see quantity above), grated cheddar cheese, chopped parsley, Worcestershire sauce, HALF of the garlic, HALF the paprika, HALF the Dijon mustard and freshly ground salt and pepper.

Step 9

To serve, place a mushroom on each plate and drizzle with a little of the dressing. Next add a layer of watercress, then the two halves of the chicken breast and top with two rashers of bacon and a little more of the dressing.