Burger: Chicken Mediterranean
Tags:
Description
In the mood for a burger with Mediterranean flair? Then get excited about this version. Spice up the yeast dough for the buns with rosemary and thyme and use natural olive oil. Thyme and rosemary are also used in the chicken patties. Dried tomatoes are added, too. Onion marmalade made from red onions and boiled down with red and port wine is spread on the patty. You can season the jam to taste with balsamic vinegar and other fine ingredients. Use a tomato sauce and a delicious pesto as sauces for this burger. The garnish is missing: rocket, red onions and tomatoes.
Ingredients for
For the buns
410
g
wheat flour
250
ml
water, lukewarm
42
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
10
g
rosemary, chopped
10
g
thyme, chopped
20
ml
olive oil
For the patties
650
g
chicken breast
50
g
breadcrumbs
50
g
dried tomatoes
15
g
rosemary
15
g
thyme
salt, pepper to taste
3
Tablespoon(s)
oil (for frying)
For the onion jam
200
g
red onion
20
g
sugar
100
ml
red wine
200
ml
port wine
dark balsamic vinegar, salt, pepper, Tabasco, maple syrup, cinnamon to taste
For the tomato sauce
100
g
canned tomatoes, chopped
25
g
dried tomatoes
30
g
onions
20
g
sugar
20
g
thyme
20
g
rosemary
2
Tablespoon(s)
balsamic vinegar, light or dark
2
Tablespoon(s)
olive oil
salt, pepper, lemon, sugar to taste
For the pesto
1
Bunch(es)
basil
100
ml
olive oil
1
Clove(s)
garlic
50
g
parmesan, grated
30
g
pine nuts
1
Pinch(es)
salt
pepper to taste
For the garnish
50
g
rocket
1
red onion
2
tomatoes
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
For the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Then add a pinch of sugar and water and let everything stand for 15 minutes.
2
Add salt and some of the herbs and knead into a smooth dough. Cover and leave to rest for 60 minutes.
3
Knead the dough well once and then cut out small balls weighing about 110 g each. Place them slightly flattened in the mould and brush with olive oil. Leave to rise for about 60 minutes. Preheat the oven to 180°C convection oven.
4
When the rolls have risen well, brush again with olive oil, sprinkle with the remaining herbs and finally bake for 15 minutes.
For the patties
1
Mince the chicken meat with the fine perforated disc and finely chop the dried tomatoes and herbs. Mix everything with breadcrumbs and a little salt and pepper.
2
Weigh out about 130 g per portion and shape with the patty maker. Sear on both sides in a frying pan and then reduce the heat or finish cooking in the oven (160°C/10 minutes).
3
Alternatively, grill the patty over high, direct heat and then finish over indirect heat. Use a grill tray if necessary.
For the red onion marmalade
1
Peel the onions and cut them into fine half rings. Meanwhile, put the sugar in a saucepan with some water and heat.
2
When the sugar syrup starts to brown, add the onions and sweat for a short time. Then add the red wine and let it reduce until it has a syrupy consistency. Do the same with the port.
3
When the consistency is slightly more liquid than honey, remove the pan from the heat and season the jam with balsamic vinegar, salt, pepper, Tabasco, maple syrup and a pinch of cinnamon.
For the tomato sauce
1
Finely chop the onions and dried tomatoes. Lightly caramelise the sugar in a saucepan and add the onions and dried tomatoes.
2
Deglaze with the canned tomatoes, chop and add the herbs and let everything slowly boil down over medium heat.
3
When a spreadable consistency (cf. chutney) is reached, season everything with salt, pepper, lemon, sugar, balsamic vinegar and a little olive oil.
For the pesto
Put all the ingredients in the multichopper and blend to a pesto.
For the garnish
1
Remove coarse stems from the rocket, wash and dry.
2
Slice the red onion and tomato.
To serve
1
Cut the burger buns in half and lightly toast the cut sides.
2
Cover the bottom of the bun with the tomato sauce and some rocket and place a patty on top.
3
Garnish the patty with fresh tomato and red onion and the onion jam.
4
Spread the top of the bun with green pesto and then fold up the burger.
Ingredients for
For the buns
410
g
wheat flour
250
ml
water, lukewarm
42
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
10
g
rosemary, chopped
10
g
thyme, chopped
20
ml
olive oil
For the patties
650
g
chicken breast
50
g
breadcrumbs
50
g
dried tomatoes
15
g
rosemary
15
g
thyme
salt, pepper to taste
3
Tablespoon(s)
oil (for frying)
For the onion jam
200
g
red onion
20
g
sugar
100
ml
red wine
200
ml
port wine
dark balsamic vinegar, salt, pepper, Tabasco, maple syrup, cinnamon to taste
For the tomato sauce
100
g
canned tomatoes, chopped
25
g
dried tomatoes
30
g
onions
20
g
sugar
20
g
thyme
20
g
rosemary
2
Tablespoon(s)
balsamic vinegar, light or dark
2
Tablespoon(s)
olive oil
salt, pepper, lemon, sugar to taste
For the pesto
1
Bunch(es)
basil
100
ml
olive oil
1
Clove(s)
garlic
50
g
parmesan, grated
30
g
pine nuts
1
Pinch(es)
salt
pepper to taste
For the garnish
50
g
rocket
1
red onion
2
tomatoes
