Fast Spiced Chicken Burger

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 70g ayam goreng paste
• 300g free-range chicken breast fillet
• 2pcs milk buns
• 2.5g wasabi
• 50g mixed salad leaves
• 1pcs neutral-flavoured oil
• 10ml white vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep vegetables
   Preheat the grill to high. Peel the cucumber into ribbons with a vegetable peeler. Thinly slice the tomato.
2. Step 2 — Prep chicken
   Whisk half the ayam goreng paste* and a generous drizzle of oil in a large bowl until combined. Cut the chicken on an angle into 1cm-thick slices. Add the chicken to the ayam goreng oil and stir to coat.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Add the chicken, including the ayam goreng oil in the bowl, to the pan (make sure you add all the ayam goreng oil for maximum flavour). Cook for 2 mins each side or until golden and cooked through. Remove the pan from the heat.
4. Step 4 — Grill buns
   Meanwhile, halve the buns through the middle. Put on an oven tray, cut-side up, and grill for 2-3 mins until lightly toasted.
5. Step 5 — Make salad
   Put the wasabi (if you don't tolerate heat, omit the wasabi) in a large bowl, add 2 tsp white vinegar and 2 tsp extra virgin olive oil, season with salt and whisk to combine. Add the salad leaves and cucumber and toss to coat.
6. Step 6 — Assemble burgers
   Divide the chicken, tomato and three-quarters of the salad among the bun bases and drizzle with any pan juices, then sandwich with the bun tops. Serve the burgers with the remaining salad.

Allergens

Milk, Egg, Gluten, Soy, Wheat