Chicken Chimichurri burger with a kohl rabi & beetroot slaw, spicy sweet potato wedges Recipe

A homemade chicken burger with chimmichurri sauce, crunchy slaw and spicy oven wedges

  • Preparation
    25mins
  • Cooking time
    10mins
  • Rest time
    5mins
Rate this recipe
(1 vote) 5/5

Les ingrédients

Pour people
  • For the marinade
  • Chicken thigh(s) : 12 whole
  • Breadcrumbs : 100 g
  • Maldon salt : 2 pinch(es)
  • Olive oil : 50 ml
  • Dried red chilli(s) : 1 Tsp
  • Smoked paprika : 1 Tsp
  • Garlic clove(s) : 3 whole
  • Banana shallot(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Oregano : 12 sprig
  • Red wine vinegar : 20 cl
  • Flat leaf parsley : 0.25 bunch
  • Kohlrabi(s) : 1 whole
  • For the vegetables
  • Cooked red beetroot : 2 whole
  • Carrot(s) : 1 whole
  • Red onion(s) : 1 whole
  • Beef tomato(es) : 1 whole
  • Baby gem lettuce(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the sauce
  • Maille Dijon mustard : 20 g
  • White wine vinegar : 30 ml
  • Maldon salt : 1 pinch(es)
  • Freshly ground black pepper : 1 Turn
  • Olive oil : 100 ml
  • Sunflower oil : 100 cl
  • Burger bun(s) : 6 whole
  • For the rest of the recipe
  • Sweet potato(s) : 4 whole
  • Smoked paprika : 10 g
  • Dried red chilli(s) : 5 g
  • Maldon salt : 2 pinch(es)
  • Frying oil : 1 L

Method

  • 1. FOR THE MARINADE

    Peel and dice the shallot and garlic, roughly chop the herbs, place all of these together with the chilli, smoked paprika, vinegar and olive ingredients into a food processor and blitz together to form a paste, remove this and add the chicken, blitz again to break the chicken down to a mince like texture, add half the reserved paste and pulse together, remove the mix and add to a bowl, mix in the breadcrumbs and remaining paste in small amounts so that you have a stiff mix that can be formed into patties. Refrigerate till needed.

  • 2. FOR THE VEGETABLES

    Peel and grate the kohlrabi, carrot and beetroot, finely slice the onion, mix together.
    Slice the tomato into 6,
    pull the leaves from the lettuce and wash them, pat dry.

  • 3. FOR THE SAUCE

    whisk together the egg yolk, mustard and vinegar, gradually add the oils and then season with salt and pepper, mix this with the vegetables.

  • ETAPE 4

    Preheat an oven to 180*

    Bring a medium sized pot of water to the boil.

    Wash the potato and cut into 3cm thick wedges, pour over the boiling water and allow to rest for 5-10 minutes.
    Drain and allow to dry for 5 minutes, then toss in olive oil and half of the salt, smoked paprika and chilli.

    Spread on a non stick roasting tray, or a silicon mat and bake for 20 minutes.
    Toss around to brown evenly and bake until tender.

    Heat a grill pan, cook the burgers for around 5 minutes depending on thickness, turn them regularly, they should be firm to the touch when cooked, if unsure cut the bottom open.

    Saeason the wedges with the rest of the seasoning to taste.




    Toast your burger bun.
    Build your burger with the pattie, then lettuce, tomato and top with the slaw, serve with fries

Chef's tip

«These burgers will keep for two days in the fridge and are great on a bbq so plan ahead for a hot weekend! Try cooking the wedges in a deep fryer for crispyness!»

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