These burgers are stacked with two patties, but you can play it safe and save with a single patty. Don’t hold back on the moreish sauce, though!

Stacked burger with blue cheese sauce

Makes 4

Ingredients 

For the blue cheese sauce  

50g blue cheese, crumbled 
½ cup sour cream
1 tsp Worcestershire sauce
Milled pepper 
½ tsp garlic powder  

For the caramelised onion  

2 onions, thinly sliced 
2 Tbsp olive oil 
1 tsp salt 
3 Tbsp brown sugar 
2 Tbsp butter 
2 Tbsp balsamic vinegar 
Salt and milled pepper 
60g rocket 
4 toasted burger buns 
8 beef patties, cooked 
8 pieces streaky bacon, cooked  

Method

1. Combine cheese sauce ingredients and mash using a fork to create a chunky sauce. 
2. Heat oil in a pan over medium-low, add onions and salt then gently caramelise for 15-20 minutes, stirring occasionally. 
3. Sprinkle sugar over onions — do not stir — and cook for another 5 minutes. 
4. Add butter and balsamic vinegar to onions and stir through. Season then remove from the heat. 
5. To assemble, place rocket on toasted buns, followed by a patty, cheese sauce and some onions. 
6. Repeat layers to create a double burger, if you like. Serve with bacon. 

Blue cheese  

This funky cheese is created through the addition of a blue mould culture (Penicillium roqueforti) that is cast over the curd as it is being processed into wheels. Over the ageing period of 2-3 months, air is introduced into the cheese using metal rods, creating a reaction that causes fats and proteins in the cheese to break down and release the characteristic smell and taste some people love (and some just hate)! The saltiness of blue cheese pairs brilliantly with jammy, sweet ingredients such as caramelised onions or preserved figs. 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post Stacked burger with blue cheese sauce  appeared first on MyKitchen.

Get ready to impress your friends (and your taste buds). From ingredient choices to technique, here are three ways to take your burger from ordinary to extraordinary. 

Choose the right meat 

When it comes to burgers, choosing the right meat is crucial. The more fat there is in the meat, the juicier and more delicious the patty will be. Minced beef, lamb or pork, which have a higher fat content (usually around 20%), are ideal for a succulent burger. If you are looking for leaner cuisine, opt for a chicken burger instead – here, the leaner the chicken breast, the better.  

Get creative with your ‘buns’ 

Unlock a whole new world of flavour when you swap out your bread buns. Although we love a bun-less burger (thank you for your service, lettuce wraps), we’re loving a fried chicken burger between two waffles, or wrapping a beef patty in caramelised onion slices (looking at you, Flying Dutchman). Another idea is to mix sweet and savoury by pressing your chicken burger between two glazed doughnut rings – a weird and wonderful combination that tastes delicious!  

Layer to perfection 

When building your burger, you want to get the order of the ingredients just right for the perfect flavour explosion when you sink your teeth into it. After toasting the bun, add your sauce of choice and layer on your fresh ingredients – think rocket, cucumber and tomato. This layer will catch all the meat juices. Now add a slice of cheese before topping with your hot patty straight from the pan or grill – the cheese will instantly melt and stick to the patty as it rests on it. Finish with extras like pickled onion, gherkins and creamy avocado. Yum! 

The post 3 tips to make the perfect burger  appeared first on MyKitchen.

Yoghurt is so much more than our favourite dairy snack. From healthy coconut cakes to desserts and even a yummy curry – indulge in these five delicious and easy-to-make recipes that will excite your taste buds.  

Healthy coconut cakes with figs and yoghurt 

Makes 6 // Cooking time 1 hour 

Ingredients 

1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional) 

Method 

1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Also read: Granola toast with cream cheese, figs and honey

Rainbow squash tortillas with pineapple salsa and yogurt sauce 

Serves 4 // Cooking time 15 minutes 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced 

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Rice and red kidney bean burgers with cucumber-garlic yoghurt  

Serves 6 // Cooking time 15 minutes

Ingredients 

For the rice and red kidney bean burgers  

1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed 

To serve 

6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

Method 

For the rice and red kidney bean burgers  

1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt 

1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve  

1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time 1 hour 

Ingredients 

For the curried yoghurt 

1½ cups yoghurt
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp garam masala
1 green chilli, finely chopped 

For the chicken 

800 g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 tbsp chopped ginger
2 tbsp lemon juice  

For the curry 

2 garlic cloves, minced
2 cm ginger, grated
1½ onions, finely chopped
1 tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ tbsp ground cardamom
½ tbsp ground cloves
½ tbsp cinnamon
1 tbsp ground coriander
1 tbsp cumin
3 tsp paprika 

Method 

For the curried yoghurt 

1. Mix all the ingredients together and set aside.

For the chicken 

1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.

For the curry 

1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes and cook for 3 minutes. Next, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

Jewel jelly slices   

Serves 4-6  

Ingredients 

3 packets (80 g each) red berry jelly
2 cups (500 g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60 ml) melted butter
Strawberries
Chocolate sauce, for serving    

Method  

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180 ml) boiling water to the remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180 ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20×8 cm loaf tin lined with cling wrap. 
4. Chill for 20–30 minutes until partially set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Recipe & photography: Fresh Living Magazine 

Also read: Vanilla panna cottas with granadilla jelly

The post 5 delicious recipes with yoghurt to get you excited   appeared first on MyKitchen.

Welcome to the first edition of MK Test Kitchen – where we try out some of our iconic local or international chef ’s and foodies’ recipes, and share our personal opinions (foodies and non-foodies alike).  

 

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Fast-food frenzy 

Strone Henry, co-owner of Cape Town-based Side Wing, and now head chef at the popular Chef ’s Restaurant in Cavendish, proves he knows more than just a thing or two when it comes to packing flavour into our fave fast-food titbits. 

Strone’s double smashed burger with crispy onions and pickled jalapeño 

Serves 2 

You can add spices like ground cumin, coriander or paprika to the beef patty for extra flavour. 

Ingredients 

2 onions, sliced 

Corn flour, for dusting 

Cake flour, for dusting

Oil, for frying 

500g beef mince 

Salt and milled pepper 

Handful fresh coriander, chopped 

1 cup grated mature Cheddar

Burger mayo, for serving 

2-3 pickled jalapeño’s, sliced 

2 sesame seed burger buns 

Method 

1. Lay sliced onions in cold water for 15 minutes to soak. 
2. Remove onions from water and dust in a mixture of corn flour and cake flour.
3. Deep-fry for 2-3 minutes or until golden. Season with salt. 
4. Place the mince into a bowl, season well and add coriander. Toss to combine well. 
5. Divide the mince into 4 heaps, making sure not to handle the meat too much. Lightly form each heap into a ball. 
6. Place a cast iron skillet over a medium-high heat and add oil. 
7. Place your 4 balls of mince onto the skillet and flatten slightly with a metal spatula to create “smash” patties. Season well. 
8. Flip the patties over once slightly charred and season the other side. 
9. Cook for about 2-3 min. 
10. Divide cheese between each patty and cook for another minute until the cheese has melted. Remove from the heat. 
11. Spread burger mayo onto the base of your bun, top with patty, jalapeño, another patty and crispy onions. Serve immediately.

Trendsetter 

Sam Linsell, renowned food writer, stylist and 2023 Digital Content Creator Galliova award winner is a powerhouse when it comes to curating recipes that not only pack punch and flavour, but are simple and easy to make. Her take on a boerie burger was something we simply had to test out! 

Sam’s boerewors, feta and peppadew burger

Since the boerewors is already seasoned to perfection, this is the ultimate cheat code! 

Serves 2 

Ingredients 

300g boerewors

Oil, for frying

 4 rashers streaky bacon 

2 sesame seed burger buns, grilled and toasted 

3 Tbsp mayonnaise

Lettuce, for serving 

1 tomato, sliced 

1 red onion, sliced 

1 avocado, sliced 

4 peppadews, sliced 

Method 

1. Remove the meat from sausage casings and shape into two thick burger patties. 
2. Heat oil in a large pan and fry patties for 3-4 minutes per side or until golden and cooked through. Remove. 
3. In the same pan, fry the bacon for about 4-6 minutes or until the bacon is crisp to your liking. 
4. Spread mayo onto the bottom half of each bun, top with lettuce, tomato, burger patty, bacon, red onion, avocado and sliced peppadews, then serve.

Braai king 

Jan Scannell, aka Jan Braai, is actually a chartered accountant turned foodie. To most of us, he is well-known for the being the founder and driving force behind SA’s hugely successful and popular National Braai Day on the 24th September (Heritage Day), which brings the nation together through cooking outdoors on the coals. 

Jan Braai’s smash cheeseburger 

Serves 2 

Cooking the patties over medium-hot coals will add a hint of smokiness to this dish. 

Ingredients 

For the sauce  

½ cup mayonnaise 
2 Tbsp tomato sauce 
1 Tbsp Dijon mustard 
1 gherkin, chopped 
1 tsp garlic powder 
1 tsp paprika 
½ tsp cayenne pepper 
500g beef mince 
Salt and milled pepper 
2 soft hamburger buns, halved and toasted 

Method 

1. Whisk together (or blitz) sauce ingredients until smooth. Set aside.
2. Divide mince into 4 heaps, taking care not to handle the meat too much. Lightly form each heap into a ball. 
3. Place a cast iron skillet over a medium-high heat and add oil. 
4. Place your 4 balls of mince onto the skillet and flatten slightly with a metal spatula to create the “smash” patties. Season well. 
5. Flip the patties over once they’re slightly charred and season the other side. 
6. Cook for 2-3 minutes. 
7. Divide some cheese between each patty and cook for another minute until cheese has melted. Remove from the heat. 
8. Spread some of the burger sauce onto the base of each bun and top with one patty each. 9. Drizzle with remaining sauce and top with another patty each. Close with the burger bun lid and serve immediately.

Cook’s note  
The less you handle or touch the meat, the better. The more you shape it, the more dense it becomes. Instead, what you want to achieve is loose grounds with lots of air pockets in the mince. This way, the juices and fat released during the cooking stays inside the pa y itself, keeping your patty super moist.  

The MK judging panel 

Zhann Solomons 
Head of Photography  

“Love the crispy onion addition and the combination with the jalapeño on Strone’s burger.” 

Christi Nortier 
Features Editor  

“Jan braai’s sauce is seriously impressive since it’s home-made, but I feel like the burger needs something extra. Sam’s burger has the freshest flavours, and the boerewors patty is such a nice touch but the size is a bit daunting. However, Strone’s burger is my favourite – it’s something I would go back to again and again.” 

Geraldine Amoko 
Senior Copy Editor  

“Third place goes to Strone, while in second place we have Jan with his fantastic sauce that 100% makes this burger, so you can’t help but want to take that second bite! In first place is Sam’s boerie burger aka The Finisher: colour, crunch, sweet, salty and sour – it served me everything that I could ever need in a burger.” 

James Cameron 
Assistant Photographer  

“My favourite has to be Sam’s boerie burger with its fresh flavours of feta, avo and peppadew. A winner in my eyes!” 

Murushka Lalgith 
Digital Intern  

“In first place, Strone’s burger: You can’t go wrong with a crispy onion and jalapeño combo. Second place would be Jan’s burger – it’s simple but what it has is more than enough. That sauce is everything! Sam’s boerie burger is in third place for one reason only. It has all the bells and whistles, but are they needed? It feels like a distraction from the actual patty itself – I want the burger to shine and not the accompaniments.” 

Words by: Chad January
Photography: Zhann Solomons, Supplied 

The post A burger bonanza in MyKitchen  appeared first on MyKitchen.

Read on for the ultimate guide to burger-layering, making home-made relish, and roasting meat. 

When it comes to building a home-made burger, believe it or not there are some helpful tools you can use to keep the juiciness, enhance the flavour and prevent a soggy bottom. With International Hamburger Day on 28 May, we’re taking burger assembly into our own hands.  

1.  Toast a buttered bun in a hot pan until golden and crispy. This sturdy  base won’t go soggy!  

2. Add your first sauce of choice (tomato sauce, mayo or mustard).  

3. Add the salad: lettuce first, then a slice of tomato and pickles. This safety net will catch escaping meat juices.  

4. Now comes the cheese. Before removing your patty from the pan, top it with  a slice of cheese and let iti6 melt slightly before layering onto the salad.  

5. Time for your second sliced topping. Think onion rings, crispy bacon and avocado.  

6. Finish off with a toasted bun lid, slathered with a second sauce of  choice. Try sriracha, Worcestershire sauce, or tomato sauce.  

The Golden Ratio 

When making your own burger patty, ground chuck beef is the way to go as it has the perfect lean-to-fat ratio of 80/20. This ratio ensures optimal juiciness and flavour. A good burger should weigh between 160-180g, and be about 2-3cm thick. When making your patty, take care to not overwork the meat as it will become tough, and when cooking it, refrain from pressing down to cook it faster, as you’ll lose all those precious juices.  

The post Your Burger-Layering Guide appeared first on MyKitchen.

Burgers are so well-loved that they even have their own day on 28 May. We’re sharing our top 5 mouth-watering burger recipes you simply must try! 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

SERVES 6 // COOKING TIME 15 min 

No longer just a side dish, it’s time for rice to take centre stage on your plate. Put it in the spotlight with these rice and red kidney bean burgers.

INGREDIENTS

For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper

For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed

To serve 
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

METHOD

For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za
 

Bagel breakfast burgers inspired by New York City

MAKES 4 // COOKING TIME 30 min 

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers? 

INGREDIENTS

4 bagels, halved
4 eggs
4 beef burger patties
200g micro rocket
2 avocados, sliced 

METHOD

1. Using a small 4cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, with the sliced side down. Crack an egg into the centre of each bagel, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.  

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Apricot-glazed snoek burgers with shoestring fries

MAKES 10 // COOKING TIME 1 hour 

Ah, apricot and snoek – the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven. 

INGREDIENTS

For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
 

For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 Tbsp finely chopped coriander
1 Tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and milled black pepper
½ cup flour
 

For the shoestring fries
1.2kg potatoes
Vegetable oil, to deep-fry
 

To serve
10 sesame seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve 

METHOD

For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
 

For the snoek patties
1. Heat a little olive oil in a pan and fry the onion and garlic until soft.
2. In a bowl, mix all ingredients (except the flour) using your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes to firm up.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
 

For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well and fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
 

To serve
1. Place a patty on each roll and layer the remaining ingredients. Drizzle with apricot glaze and mayonnaise before securing with the top of the bun.
2. Serve hot with shoestring fries.

Veggie and beef burger

SERVES 4 // COOKING TIME 40 min

Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?  

INGREDIENTS

For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt 

For the burger patties
1 cup vegetable pulp (carrot and celery)
400g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 Tbsp olive oil
1 Tbsp cumin
2 Tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed 

For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream 

To serve
4 burger buns
1 cup grated mozzarella
Coriander
Jalapeños, sliced 

METHOD

For the pickled onion
1. Combine all the ingredients and leave to pickle while you prepare the burger patties. 

For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Cook the patties in a griddle pan over medium-high heat, for about 5 minutes per side or until cooked through. Meanwhile, place the buns in the oven and toast for 3 minutes. 

For the coleslaw
1. Combine all the ingredients. 

To assemble
1. Spread coleslaw over the bottom of the buns. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.

Crunchy and spicy chicken burgers

MAKES 4 // COOKING TIME 25-30 min plus 1hr marinating time  

There’s no excuse to skip out on a crunchy and spicy chicken burger! 

INGREDIENTS 

For the chicken
4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 Tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp smoked or regular paprika
Vegetable oil for frying  

For the slaw
¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghur
1 tsp wholegrain mustard
1 lemon, zested and juiced 

To serve 

4 seeded burger buns, toasted
Handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced  

METHOD

1. Place chicken in a large bowl and season generously.
2. Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour.
3. In a separate bowl, combine flour, herbs, spices and season well.
4. Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes.
5. Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper.
6. Combine cabbage, apple, spring onion and carrots.
7. Stir through yoghurt, mustard, lemon zest and juice and season. Set aside.
8. Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw.

The post The Ultimate Top 5 Burger Recipes appeared first on MyKitchen.