Banting mushroom chicken burger

By Hope Malau
04 November 2014

Eliminate the carbs from your chicken burger by using mushrooms instead of rolls and top it all with bacon rashers.

Serves 6 Preparation: 15 min Cooking: 15 min Marinating: 30 min

  • 6 chicken breasts

MARINADE

  • 2 garlic cloves, crushed
  • zest and juice of 1 lemon
  • 5 ml (1 t) Dijon mustard
  • 5 ml (1 t) paprika
  • generous pinch of salt

DRESSING

  • 150 ml buttermilk
  • 80 ml (? c) grated Cheddar cheese
  • 5 ml (1 t) Worcester sauce
  • 5 ml (1 t) paprika
  • 2 garlic cloves, chopped
  • 5 ml (1 t) Dijon mustard
  • handful of fresh parsley
  • pinch of salt

TO COMPLETE

  • 200 g bacon rashers
  • 6 large brown mushrooms
  • handful of watercress

1 Put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten them. Transfer to a non-metal dish.

2 Marinade: Mix the ingredients. Cover the chicken completely with the marinade and leave in the fridge for 30 minutes.

3 Dressing: Blend all the ingredients until smooth.

4 To complete: Heat a griddle pan and cook the chicken for 10 minutes or until done all the way through.

5 Cook the bacon in the griddle pan until crispy on both sides.

6 Cook the mushrooms in a dry pan for 2 minutes on each.

7 Put a mushroom on each plate and drizzle a little of the dressing over. Top with watercress, a chicken breast, bacon and more of the dressing.

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