In the mood for a simple but scrumptious weekend dinner? Mpho Mapatsi, co-founder of Uzuri the Experience in George, has just the recipe for you.
Why fork out hard-earned cash for takeaway if you can make this succulent grilled chicken burger with a healthy helping of grilled greens yourself? The meaty delight is seasoned to perfection with a variety of flavours.
So, try Mapatsi’s recipe for grilled chicken, bacon and mushroom burger with grilled cabbage and spinach salad.
4 plain or sesame seed burger rolls
4 x boneless and skinless grain-fed chicken breasts
Pinch of salt and pepper
50ml BBQ basting sauce
4 pieces shoulder bacon
2 cloves garlic
1 medium red onion
4 full-cream cheddar cheese slices
4 cherry tomatoes, halved (optional)
For the mushroom sauce:
2 cups milk
2 tbsp flour
250g sliced mushrooms
2 tbsp butter
2 sprigs herbs
2 tbsp oil
For the salad:
2 medium carrots
Half a red onion
1 clove crushed garlic
1 tbsp brown sugar
1. Season your chicken with a pinch of salt and pepper, and your preferred seasoning spices.
2. Add olive oil to your pan and grill your chicken breast at low heat to avoid burning on the outside and pink on the inside. Grill until it starts cooking on one side and turn over.
3. Baste the chicken breast with BBQ basting on continue grilling until chicken is cooked thoroughly but still tender and basting sauce starts to thicken.
4. Grill two pieces of bacon to your preferred crispiness.
5. Spread butter and garlic on your rolls. Once buttered, toast the bun on a hot non-stick pan.
6. Garnish your bun with lettuce, red onion, tomatoes and cucumber. Add BBQ grilled chicken breast topped with a slice of cheddar cheese and grilled bacon.
Basic mushroom sauce:
1. In a cup, add 2 tbsp flour and add milk to create a paste-like consistency.
2. Put that aside and, in a pan, fry some diced onion with butter until soft. Add sliced mushrooms, garlic and herbs.
3. Add milk and stir in previous flour and milk mixture.
4. Stir continuously on a low heat until the sauce thickens. Add grated cheddar cheese. Serve.
For the salad:
1. Slice some spinach and cabbage and grill in a hot pan at low heat with some butter. Add a pinch of salt, pepper and seasoning.
3. Cut a few carrots julienne style and add to pan with 1 tsp sugar to caramelise the carrots. Add some garlic. Do not overcook so as to keep the salad crispy. Remove from heat.
4. Serve the mixture topped with fresh salad mix, sliced red onion and crispy diced bacon.
5. A drizzle of tangy vinaigrette and lemon zest.
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