Italian Chicken Burger with Crunchy Mini Peppers
From the foundersAlexander Eriksson·Founder & CEO
A quick, flavourful chicken burger in a soft potato bun, served with crunchy mini sweet peppers and a creamy basil dressing.
Ingredients
4 servings
- 600 gchicken mince
- 280 gPotato burger buns
- 150 gMini sweet peppers
- 150 gCucumber
- 200 gPlum tomatoes
- 1 dlmayonnaise
- 3 mskpesto genovese
- 2 mskolive oil
- 1 tsksalt and black pepper
- 50 gparmesan
- 1 klyftagarlic
- 1 tskdried oregano
How to make it
- 1
Mix the chicken mince with salt, black pepper, oregano, grated garlic and finely grated parmesan.
- 2
Shape the mince into 4 even burgers with wet hands.
- 3
Heat olive oil in a frying pan and fry the burgers over a medium-high heat for about 5-6 minutes per side.
- 4
Stir the mayonnaise and pesto genovese together in a small bowl to make a creamy dressing.
- 5
Thinly slice the cucumber, plum tomatoes and mini peppers.
- 6
Quickly toast the burger buns in a dry frying pan or toaster.
- 7
Assemble the burgers with pesto dressing on the base, then the burger and sliced vegetables, and finish with the top of the bun.
Kitchen tips
- Let the chicken burgers rest for a couple of minutes after frying to keep them extra juicy.
- For extra saltiness, sprinkle a little flaky salt directly onto the tomato slices before assembling.
AI-generated content. Always verify ingredients and allergen information yourself.
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