Banting mushroom chicken burger

By Drum Digital
06 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


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


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


200 g bacon rashers

6 large brown mushrooms

handful of watercress

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

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

Dressing: Blend all the ingredients until smooth.

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

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

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

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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