There is magazine I have been buying recently called Food to Love. Its filled with triple tested recipes from the Australian Women's Weekly. I love the recipes in it. They're interesting and to be honest, delicious. In the June issue they had a recipe for Spicy Chicken Burgers that was ticking all my boxes!
It uses mini chicken fillets (chicken tenders) which have been marinated in some harissa paste. Well, actually . . . the original recipe doesn't really marinate them, but I wanted the flavour to stick, so I let them stand for half an hour after I mixed them with the paste so that the flavours really got into the meat.
You could also use boneless chicken breast cut into strips . . . or even boneless chicken thighs. Both would work very well.
Then again, it might not be something that bothers you. So easy peasy, just leave it on. The marinated chicken is quickly fried in a lightly greased skillet until golden brown on both sides. Make sure you don't over cook them. They only need about 2 1/2to 3 minutes per side, if that. They will continue to cook for a bit when you take them out of the pan.
Other than that you only need some toasted brioche buns . . . some beetroot hummus. (I LOVE HUMMUS!) some fresh baby spinach leaves and some ribboned cucumber.
The hummus gets topped with some fresh baby spinach leaves and then you pile on the cooked chicken filets and the thinly ribboned cucumber. I use my potato peeled to cut the cucumber into thin strips. Altogether this was quite, quite delicious and so quick and simple to make!
*Spicy Chicken Burgers*Serves 4
(Remember harissa is quite spicy)
1 tsp olive oil
salt and black pepper to taste4 burger buns, split (I like brioche buns)
A dollop of garlic mayonnaise also goes well on top of the chicken and cucumber, or even sweet chili mayo if you are feeling really adventurous!!!
Now that's what I call one heck of a delicious burger! Todd ate his with a knife and fork. Me . . . I'm common, I just piled on the top bun, picked it up and dug in. Yum! YUM! Bon Appetit!