Grilled Chicken Burger with Spicy Vodka Sauce, Pesto and Crispy Onions

Ingredients

• 1 Large brioche bun
• 1 Chicken breast (Butterflied open)
• 2 tbsp Olive oil (Some additional oil is mentioned for frying the onions and sweating the sauce, but no amount is given.)
• Dried oregano (1 pinch)
• 2 Garlic (Crushed for the chicken marinade)
• 10 g Rocket
• 2 tbsp Homemade pesto
• 1 Large onion (Half finely diced for the sauce and half finely sliced into strips for the crispy onions)
• 2 tbsp Cornflour (The method also mentions gram flour, but the ingredient list gives no quantity for it.)
• 1 Garlic (Crushed; listed separately from the two cloves for the chicken marinade)
• 1 tbsp Dried chilli flakes
• 2 tbsp Tomato purée
• 50 ml Vodka
• 100 ml Double cream
• Salt (To season; the source also specifies salt for the crispy onion coating)
• Black pepper (To season)
• Water (A splash, for the crispy onion coating)
• Gram flour (Mentioned in the method for coating the onions; quantity unspecified)
• Paprika (Mentioned in the method for coating the onions; quantity unspecified)
• Neutral frying oil (Some for deep-frying the onions; amount unspecified)
• Oil (Some for sweating the diced onion in the sauce; amount and type unspecified)

Steps

1. 1

   Put the butterflied chicken breast in a bowl. Add the olive oil, a pinch of oregano, the two crushed garlic cloves, salt and pepper, then mix until the chicken is coated. Set aside to marinate for as long as possible; no exact marinating time is given.

2. 2

   Prepare the onion for frying by separating the finely sliced strips from the diced half. Put the sliced onion in a bowl with a splash of water, the cornflour, gram flour, paprika and salt. Mix well to coat. The recipe does not state quantities for the water, gram flour, paprika or salt.

3. 3

   Heat frying oil in a pan to about 180°C. Carefully deep-fry the coated onion strips until golden and crispy. Lift them out and drain on paper towel, then set aside.

4. 4

   Start the vodka sauce in a saucepan: add some oil and the finely diced onion. Sweat the onion until softened and cooked; the source gives no timing.

5. 5

   Add the separately listed crushed garlic to the saucepan and cook for a couple of minutes.

6. 6

   Add the tomato purée and cook it out for a couple of minutes.

7. 7

   Pour in the vodka to deglaze the pan, scraping the base as needed. Reduce the vodka until syrupy.

8. 8

   Add the double cream, season with salt and pepper, and bring the sauce to the boil. Reduce it until it reaches a thick sauce consistency. The source says it may be blended for a smooth sauce, while a chunky sauce has better texture.

9. 9

   Warm a grill, then place the marinated chicken breast on it. Cook for a few minutes to develop grill marks, turning it during cooking to create a crosshatch pattern. The source does not give a grill temperature or total cooking time.

10. 10

    Continue cooking the chicken fully on the grill, or finish cooking it in the oven. The source does not specify an oven temperature or a doneness check.

11. 11

    When the chicken is cooked, let it rest. While it rests, spoon the pesto over the chicken so it can soak in.

Notes

The ingredient list includes a brioche bun and rocket, but the method ends after resting the pesto-topped chicken and does not state how to assemble or serve the burger. The method additionally calls for gram flour and paprika, which are absent from the ingredient list, and mentions frying oil and sauce oil without amounts. The source does not specify how to toast the bun or assemble the final burger.

Nutrition per serving

• main
• burger
• grilled
• chicken
• spicy
• alcohol
• contains-gluten