JUICY CHICKEN BURGER STACKS with BRINJALS

SERVES 4 / PREPARATION: 20 MIN / COOKING: 20-25 MIN

We give the burgers more body with lightly spiced brinjal rounds. For extra crunch, stack fried onion rings on the burgers.

BRINJAL

45ml (3T) olive oil 2 large brinjals, sliced into rounds pinch each of ground cumin and ground coriander salt

CHICKEN

2 chicken breast fillets 15ml (1T) chicken spice freshly ground pepper juice of 1 lemon olive oil for shallow-frying

BURGERS

4 burger rolls, halved horizontally butter

60ml (¼c) smooth cream cheese or cottage cheese ½ cucumber, sliced lettuce leaves of your choice

Preheat the oven to 200°C. Grease a large baking sheet well with non-stick spray.

1 Brinjal Drizzle the oil over both sides of the brinjal rounds and arrange in a single layer on the prepared baking sheet. Season with the cumin, coriander and salt.

2 Roast the brinjals for 10 minutes. Turn the rounds over and roast for another 5-10 minutes or until soft and done. Remove from the oven and set aside,

3 Chicken Slice each fillet in half and flatten with the palm of your hand (or a meat mallet). Season the pieces on both sides with the chicken spice and pepper. Drizzle the lemon juice over. 4 Heat a little oil in a large pan and fry the chicken in batches until golden brown on both sides and cooked all the way through – this should take just 1-2 minutes a side. 5 Burgers Spread the rolls with butter. Heat a pan and fry the rolls, butter side down, until golden brown and crisp. 6 Spread the rolls with the cheese. Add a few cucumber slices to the bottom halves, followed by a few lettuce leaves, a chicken piece and a few brinjal rounds.

7 Finish with the top halves of the rolls and serve immediately.