Hamburger with Chicken Fillet, Mushrooms and Cheese Sauce

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Burgers are not usually cooked with chicken, but it doesn’t mean it’s bad. Chicken fillet is lean meat and unlike beef burgers, you’ll get fewer calories.

I’d like to touch the buns and cheese sauce in more detail. I use in this recipe home-made buns, you can find their recipe on the website. The same thing goes for a cheese sauce. If you don’t want bake rolls yourself, you can just replace them with bought ones. Nevertheless, I recommend cooking sauce yourself, according to this recipe.

Next, what about lettuce? Instead of it, I used a Chinese cabbage. In my opinion, it perfectly matches with chicken breasts. But if you don’t like the cabbage, replace it with anything else you like.

The specified amount of ingredients, in the beginning, is good for 2 burgers, but if you wanna make more, for example, for a group of friends, just multiply the ingredients in the desired number of times.

I’ve identified this dish as the most suitable for big groups of people. Because the increased number of servings won’t lead to any significant increase in cooking time.

Also, you can serve it as a constructor, that is, all the ingredients separately so that everyone could make the burger they like. In this case, increasing the number of servings, say up to six, will take you only five additional minutes.

⏱ Cooking time — 25 minutes overall. Includes 20 minutes of preparation and cooking + 5 minutes unattended.

🔪 Ingredients

For 2 servings:

For 2 burgers:

• 1 medium chicken fillet (250-300 g) (8,8-10,6 oz) (don’t have? check for chicken breast substitutes)
• 2 hamburger rolls
• 100 g (3,5 oz) cheese sauce
• 100 g (3,5 oz) Chinese cabbage
• 100 g (3,5 oz) mushrooms
• 6 canned gherkins
• 6 slices of bacon or brisket
• 2 tsp ketchup
• Salt pepper

🥣 Directions

STEP 1. PREPARE THE CHICKEN FILLET

Before frying, you need to cut 1 medium chicken fillet 250-300 g (8,8-10,6 oz) as a ‘butterfly’ and beat.

First, cut off the extra, then place on the cutting board, slightly press with a left hand, and holding a knife parallel to the table, cut in half, but don’t cut till the end, leave for about 1 cm. Open it.

Now you need to slightly beat the meat. Cover it with a food foil in order to keep kitchen and item, you’ll beat with clean.

Take a rolling pin or a bottle or anything else you want and beat the meat. You need to make it even in every part.

After these actions, all we need to do is to add a pinch of salt and pepper and put aside. You can either salt and pepper on both sides right away or salt the other one when it’ll be on the frying pan.

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STEP 2. PREPARE THE FILLING

Cut 6 gherkins longwise, if you’re using bigger ones, cut in circles.

Wash the Chinese cabbage leaves 100 g (3,5 oz) and slice into 1 cm pieces. I almost don’t touch the firmer white part, I think as lettuce replace it’s too tough as for burgers.

Thinly slice the mushrooms 100 g (3,5 oz) .

If you’ve bought the bacon or chicken breasts as a whole piece, thinly slice them too.

Don’t forget about the cheese sauce. It’s good if it’s ready, if no, cook using this recipe. You can add a bit more milk to make it more liquid.

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STEP 3. FRY THE MUSHROOMS AND PREPARE THE ROLLS.

Finely heat the frying pan on the medium-high fire, add 2 tbsp of oil and add the mushrooms.

Don’t rush to stir, place them evenly on the frying pan and let to fry until golden for 1 minute. Add a bit of salt and pepper. Mix and cook for another minute or two.

Meanwhile cut 2 rolls in half, add a drop of olive oil on every half, and rub on the inner side.

When the mushrooms are ready, put them to the vegetables, clean the frying pan with a paper towel, lower the fire, and place there the rolls with an inner part down, slightly press with a hand.

The rolls need to be fried so they don’t get wet from the sauce, vegetable juices or meat while remaining naturally soft.

Fry for 1-2 minutes.

Put the rolls on the serving plates.

Shake the crumbs off the frying pan, clean again with a paper towel, and put back on fire. Increase to medium-high.

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STEP 4. FRY THE CHICKEN FILLET AND MAKE BURGERS.

Add a few tbsp of sunflower or olive oil and put the fillet on the frying pan.

I’ve already brought the question partially of how to cook the perfect fillet in the recipe of roasted chicken breasts in the balsamic sauce. Here we have a slightly different situation. We have a thin piece of meat so there’s no use of a thermometer, so we don’t need it.

Here’s what you need to know:

• The frying pan should be finely heated, it’ll take 3 minutes at least.
• Take in mind, that you need to fry for 2-3 minutes on either side.
• Watch the meat cut: as soon as you place the meat on the frying pan, watch how it’s fried, when the half of fillet is done (whitened) – turn it over
• After that, look on the done side and draw your attention to the color – that’s how you know when the other side is ready. Just pick up the meat from time to time to see how the color changes. In fact, the other side fries for a half a minute less, as the inner temperature is already higher than before, so the second side should be fried a bit less.
• When it looks like it is ready to take off, pick the meat up with tongs above the frying pan. If you see that meat releases juice, which dripping into frying pan make the oil hiss and spatter everywhere – that’s another indicator that the meat is ready.

Here’s how fried the first side should be.

When the fillet is ready, take it off the frying pan and let rest for 3-4 minutes. Meanwhile, start making burgers. Grease the bottom part of roll with 1 tsp of ketchup and cover with Chinese cabbage.

A few slices of mushrooms on top.

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STEP 5. FRY THE BACON AND FINISH BURGERS

The frying pan, where the chicken was cooking clean with a paper towel and lower the fire. Place 6 slices of bacon or thinly sliced breasts. I took 3 slices per serving.

Cook for 2-3 minutes on both sides, so that extra fat melts and bacon look fried and crusty.

Put the slices on a paper towel to absorb extra fat.

While the bacon is frying, go back to the burger.

As I said before, chicken fillet needs to rest for 3-4 minutes on the cutting board or plate. After that, cut it in 2 even parts. You can also slice it if you want.

Place a piece of chicken on top of the cabbage.

On top of a chicken a few slices of pickled gherkins.

Finish with bacon on top and greased roll half with a cheese sauce 100 g (3,5 oz). If the sauce became thick, microwave.
Serve burgers with baked potato and beer.

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