Pesto Chicken Dipper Burger
Pesto Chicken Dipper Burger
Recipe Type
Dinner
Pesto Type
Basil & Kale Pesto
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Serves
2 people
INGREDIENTS
1
Chicken Breat
2
Cheddar Slices
50g
Blue Cheese
1
Tomato
Handful
Lettuce
2
Brioche Buns
1Tsp
Paprika
1Tsp
Garlic Powder
1Tsp
Sugar
300ml
Vegetable Oil
300g
Flour
2Tbsp
Basil & Kale Pesto
2Tbsp
Mayonnaise
METHOD
Step 1
mix your spices and sugar in with your flour. Add salt and pepper to the dry mix.
Step 2
Slice your chicken in 4 long strips.
Step 3
Coat your chicken strips in the seasoned flour. You want a light dusting here to allow the egg wash to stick.
Step 4
Whisk your egg and dip the strips into it, followed by going back into the dry mix.
Step 5
roll them around and squeeze them in the flour to form cracks in the dippers to make them more crispy.
Step 6
Toast your buns in a pan.
Step 7
heat your oil to 160C and cook for 5 minutes.
Step 8
remove from the oil and let rest for a few minutes, then refry at 190C for a further 2 minutes.
Step 9
On the bottom bun spread your mayo and on the top bun generously spread your pesto.
Step 10
Assemble your burgers with sliced tomato, lettuce and both cheeses in-between the lightly toasted brioche buns that are well sauced.
