Hamburger With Chicken Fillet, Mushrooms And Cheese Sauce
5 from 1 vote
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 rolls and cheese sauce in more detail. I use in this recipe home-made rolls, you can find their recipe on the website. The same thing goes for a cheese sauce.
Cut the fillet (250-300 g) as a ‘butterfly’ and beat. Add a pinch of salt and pepper and put aside.
Cut 6 gherkins longwise, if you’re using bigger ones, cut in circles. Wash the Chinese cabbage (100 g) leaves and slice into 1 cm pieces. Thinly slice the mushrooms (100 g).
Finely heat the frying pan on the medium-high fire, add 2 tbsp of oil and add the mushrooms. Let to fry until golden for 1 minute. Add a bit of salt and pepper. Mix and cook for another minute or two.
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 and fry for 1-2 minutes.
Clean the frying pan with a paper towel, and put back on fire. Increase to medium-high. Add a few tbsp of sunflower or olive oil and put the fillet there. Fry every side until golden (for 2-3 minutes). Take it off the frying pan and let rest for 3-4 minutes.
Grease the bottom part of roll with 1 tsp of ketchup and cover with Chinese cabbage. A few slices of mushrooms on top.
Clean the frying pan and lower the fire. Place 6 slices of bacon or thinly sliced breasts. Cook for 2-3 minutes on both sides. Put the slices on a paper towel to absorb extra fat.
Cut fillet in 2 even parts or slice it. 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).