Burgers are simple to make and always popular with the family. This meal makes one chicken breast go a
long way – you’ll be surprised! The kumara wedges are simple and delicious, and make this a hearty dinner.
- 1 large chicken breast
- 1 tbsp plain flour
- ½ tsp Cajun seasoning
- ½ tsp celery salt
- 4 sourdough buns or similar
- Spray oil
- 1 tbsp rice bran oil, for frying
- 50g gourmet lettuce
- ¼ cucumber, peeled into ribbons
- 1 avocado, sliced
- 1 small red onion, sliced into rings
- ½ cup aioli
- ½ tsp wholegrain mustard
- 6-8 little kumaras, cut into wedges lengthwise
- ¼ cup olive oil
- 1 tsp herb and garlic sea salt
- Slice the chicken breast into 4 thin escallops (of even thickness). In a bowl, combine the flour, seasoning and celery salt.
- Preheat a large grill pan or frying pan. Cut the buns in half horizontally and lightly spray with oil. Sear the cut side in the pan until golden and set aside.
- Dredge each chicken slice with the seasoned flour. Add a little oil to the pan and sear the chicken breasts for 3-4 minutes each side over a medium heat.
- Layer the toasted buns with lettuce, cucumber, avocado and red onion, then top with the seared chicken breast. Dollop on the combined aioli and mustard, finishing with a top bun. Serve with kumara wedges.
- For the wedges, preheat the oven to 185oC. Toss the kumara with the oil and seasoned salt, then arrange on a lined baking tray. Bake for 25 minutes until tender.
Take a look at Top 10: burger recipes here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author