After a big night out
These outrageously indulgent burgers will do the trick if you’re after restorative sustenance.
Sometimes all you feel like after a big night out is a decadent lunch or dinner the next day to set you right.
These burgers are outrageously indulgent, and not for every day – but they certainly do the trick! (And, of course, they are great even if you aren’t in need of restorative sustenance).
The chicken has a fragrant herby, parmesan crumb coating and once fried, is sandwiched in a pillowy brioche bun with fresh fennel slaw, creamy avocado, mustardy mayo, ripe tomato and chutney.
I have been writing recipes and styling and photographing food for several years now, and it is not often that I can’t resist the urge to dig in as soon as the last shot is taken, but on this occasion I couldn’t stop myself!
Herb and parmesan crumbed chicken burgers
Serves: 6 Preparation: 35 minutes
FOOD
Cooking time: 6 minutes
750g boneless, skinless chicken breasts
3 slices white toast bread, crusts removed, roughly chopped 1 cup plain flour 11⁄2 cups panko breadcrumbs 1 teaspoon lightly toasted fennel seeds Finely grated zest of 1 lemon
cup roughly chopped parsley 1 teaspoon sea salt (if using running salt use teaspoon)
cup grated parmesan 3 eggs, whisked 2 tablespoons butter 2 tablespoons olive oil
cup good quality mayonnaise (I used Best Foods)
1 teaspoon American mustard
To serve: 3 heirloom tomatoes, sliced 6 brioche burger buns 2 avocados, sliced cup tomato chutney (I used Anathoth’s)
Remove and reserve tenderloins from the chicken breasts.
Put the chicken breasts between two pieces of baking paper and bang with a rolling pin to flatten. Slice into pieces roughly 11cm x 4xm.
Put cup of flour in a food processor with the bread, breadcrumbs, fennel seeds, zest, parsley, salt and parmesan. Pulse to form crumbs.
Prepare three bowls: one with the plain flour, one with the whisked eggs, and the other with the seasoned breadcrumbs, and line a tray with baking paper.
Dip the chicken pieces in the flour, pat to cover, then coat in egg and breadcrumbs and place on prepared tray. Cover and refrigerate for half an hour or up to six hours.
Whisk the mayonnaise with the mustard and refrigerate until serving.
To cook, heat half the butter and oil in a large frying pan (adding more as necessary), and cook the chicken in batches, for 2-3 minutes each side until they are golden and cooked through.
Serve chicken with toasted brioche buns, slaw, avocado, tomato, mustard mayo and chutney.
Fennel slaw
Serves: 6 Preparation: 15 minutes Cooking time: Nil
cup good quality mayonnaise 2 tablespoons freshly squeezed lemon juice
small red onion, finely chopped 2 tablespoons finely chopped fennel fronds
cabbage, finely sliced 2 fennel bulbs, trimmed, hard core removed, finely sliced
Whisk mayonnaise with lemon juice in a large bowl. Season with a little salt and pepper. Add remaining ingredients and toss well to combine.
Refrigerate for half an hour before serving. Slaw can be prepared up to an hour in advance.
Recipes, food styling, and photography by Sarah Tuck