CHICKEN BURGER WITH MINT, ROCKET, CARROT AND CUCUMBER
CHICKEN BURGER WITH MINT, ROCKET, CARROT AND CUCUMBER
SHORT DESCRIPTION
Made from tender, juicy chicken breast meat coated in a crunchy crumb, our Chicken Burgers are a firm family favourite. Serve on a bun and pile on this herby, crunchy salad for a lunchtime treat.
Serves 1
INGREDIENTS
1 I&J Chicken Burger
1 carrot, peeled and cut into thin strips
¼ cucumber, cut into thin strips
10 mint leaves
A handful of rocket leaves
1 tsp (5 ml) sesame seeds, toasted in a dry frying pan
1 tsp (5 ml) olive oil
1 sesame bun
¼ cup tomato sauce
METHOD
1.
Pre-heat oven to 220°C. Place the Chicken Burger on a lightly greased baking tray. Bake for 15 to 17 minutes. Turn after 10 minutes. Remove from the oven and set aside to cool.
Pre-heat oven to 220°C. Place the Chicken Burger on a lightly greased baking tray. Bake for 15 to 17 minutes. Turn after 10 minutes. Remove from the oven and set aside to cool.
2.
Mix together the carrot, cucumber, mint, rocket, sesame seeds and olive oil. Season with salt and pepper.
Mix together the carrot, cucumber, mint, rocket, sesame seeds and olive oil. Season with salt and pepper.
3.
Cut the bun in half and toast the cut sides of the bun in a dry frying pan until lightly toasted and browned.
Cut the bun in half and toast the cut sides of the bun in a dry frying pan until lightly toasted and browned.
4.
Top with the salad, chicken burger and bun lid. Serve with tomato sauce.
Top with the salad, chicken burger and bun lid. Serve with tomato sauce.
CHICKEN ON A BUN
Made from tender, juicy chicken breast meat coated in a crunchy crumb, our Chicken Burgers are a firm family favourite. Serve on a bun and pile on this herby, crunchy salad for a lunchtime treat.
Serves 1
INGREDIENTS
1 I&J Chicken Burger
1 carrot, peeled and cut into thin strips
¼ cucumber, cut into thin strips
10 mint leaves
A handful of rocket leaves
1 tsp (5 ml) sesame seeds, toasted in a dry frying pan
1 tsp (5 ml) olive oil
1 sesame bun
¼ cup tomato sauce
METHOD
1.
Pre-heat oven to 220°C. Place the Chicken Burger on a lightly greased baking tray. Bake for 15 to 17 minutes. Turn after 10 minutes. Remove from the oven and set aside to cool.
Pre-heat oven to 220°C. Place the Chicken Burger on a lightly greased baking tray. Bake for 15 to 17 minutes. Turn after 10 minutes. Remove from the oven and set aside to cool.
2.
Mix together the carrot, cucumber, mint, rocket, sesame seeds and olive oil. Season with salt and pepper.
Mix together the carrot, cucumber, mint, rocket, sesame seeds and olive oil. Season with salt and pepper.
3.
Cut the bun in half and toast the cut sides of the bun in a dry frying pan until lightly toasted and browned.
Cut the bun in half and toast the cut sides of the bun in a dry frying pan until lightly toasted and browned.
4.
Top with the salad, chicken burger and bun lid. Serve with tomato sauce.
Top with the salad, chicken burger and bun lid. Serve with tomato sauce.
