WIP>Recettes>Burger de poulet Red Storm avec chutney épicé aux tomates et à la vodka
Burger de poulet Red Storm avec chutney épicé aux tomates et à la vodka
Les hamburgers ne sont pas forcément synonymes de bœuf ! Cette recette de burger au poulet épicé associe la volaille maigre aux riches saveurs du Red Storm, notre Red Leicester vintage, et elle est servie sur un pain brioché grillé. C'est parfait ...
Les hamburgers ne sont pas forcément synonymes de bœuf ! Cette recette de burger au poulet épicé associe la volaille maigre aux riches saveurs du Red Storm, notre Red Leicester vintage, et elle est servie sur un pain brioché grillé. C'est parfait pour un repas simple en semaine et encore meilleur comme plat vedette d'un barbecue de week-end.
METHOD
Combine the chicken mince with the shallot, cumin, salt, pepper, chopped coriander and mix thoroughly together.
Add beaten egg and mix to form a ball, divide into 4 portions and shape into 4 burgers.
Place burgers on a lightly floured plate and chill for 20 minutes.
Place the burgers on lightly oiled foil and grill for 5-6 minutes each side making sure they are cooked through. Alternatively, cook them on a barbecue, oil the grill rack and place burgers over hot coals turning occasionally until cooked through.
When the burger is cooked, place the cheese on top and cook until melted.
Spread the bottom half of the toasted brioche with chutney and place the burger on top with some shredded lettuce and tomato.
Top with brioche bun. Delicious served with sweet potato fries.
METHOD
Combine the chicken mince with the shallot, cumin, salt, pepper, chopped coriander and mix thoroughly together.
Add beaten egg and mix to form a ball, divide into 4 portions and shape into 4 burgers.
Place burgers on a lightly floured plate and chill for 20 minutes.
Place the burgers on lightly oiled foil and grill for 5-6 minutes each side making sure they are cooked through. Alternatively, cook them on a barbecue, oil the grill rack and place burgers over hot coals turning occasionally until cooked through.
When the burger is cooked, place the cheese on top and cook until melted.
Spread the bottom half of the toasted brioche with chutney and place the burger on top with some shredded lettuce and tomato.
Top with brioche bun. Delicious served with sweet potato fries.
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