Chicken Burgers with Roasted Red Pepper Mayonnaise
Chicken Burgers with Roasted Red Pepper Mayonnaise
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
Serves: 4
Ingredients
Chicken Burgers
- 4 small skinless, boneless chicken breasts
- olive oil
- ¼ tsp cumin
- ½ tsp dried oregano
- salt and cracked black pepper
- 4 whole grain buns, split
- 2 medium ripe tomatoes, sliced
- 2 cups mixed baby lettuce leaves
- ⅓ cup thinly sliced red onion
Roasted Red Pepper Mayonnaise
- ½ cup chopped roasted red peppers*
- ⅓ cup egg mayonnaise
- ¼ to ½ tsp sambal oelek (chili paste), optional
- ½ tsp balsamic vinegar
- 1 garlic clove, peeled
- salt and cracked black pepper
Instructions
- To make the roasted red pepper mayonnaise, put all the ingredients in a blender or food processor and process until smooth.
- To make the chicken burgers, preheat the barbecue to medium-high.
- Place the chicken between layers of plastic wrap.
- Using the smooth side of a meat mallet or a rolling pin, gently pound the chicken until about ½ inch (1 cm) thickness.
- Brush with a little oil and sprinkle with cumin, oregano, salt and pepper.
- Cook on the preheated grill for about 3 minutes on each side or until tender.
- Place the buns, cut side down, on the preheated grill and cook until golden.
- Spread both cut sides of each bun with the red pepper mayonnaise.
- Top the bottom halt of the bun with the chicken, tomato, lettuce and onion.
- Add remaining half of bun.
Notes
Make Ahead: The red pepper mayonnaise can be made a week ahead and stored in an airtight container in the refrigerator.
*Roasting Peppers Tip:
Preheat a broiler, barbecue or grill pan to medium high heat
Brush the peppers with oil and place on a baking sheet
Roast under the preheated broiler, turning occasionally for about 10 minutes until skin is blistered and blackened
Place in a large bowl, cover and let stand for 10 minutes
Peel away and discard the skin from the peppers
Cut open each pepper and scrape out and discard the seeds and membranes
Cut the peppers into thin strips.
Place in an air tight container and add some oil (about 1 to 3 tablespoons) and a pinch of salt and pepper
Store in the refrigerator until ready to use
*Roasting Peppers Tip:
Preheat a broiler, barbecue or grill pan to medium high heat
Brush the peppers with oil and place on a baking sheet
Roast under the preheated broiler, turning occasionally for about 10 minutes until skin is blistered and blackened
Place in a large bowl, cover and let stand for 10 minutes
Peel away and discard the skin from the peppers
Cut open each pepper and scrape out and discard the seeds and membranes
Cut the peppers into thin strips.
Place in an air tight container and add some oil (about 1 to 3 tablespoons) and a pinch of salt and pepper
Store in the refrigerator until ready to use