Easy chicken burger

There’s never been a better time to be a burger lover in London. Just when you think you’ve found the perfect match (Hawksmoor? Goodmans? Bar Boulud? or my personal fave, the off-menu at Joe Allen?), Meat Liquor comes along. I went with my colleagues to the much hyped diner for lunch, where we gorged ourselves like it was our last meal. We shared fat onion rings, skinny fries, decadent buffalo wings with a blue cheese glaze, and I had the Dead Hippie burger. We also shared two bottles of wine and had a Creme Egg each… oof. There’s something about going for a good burger that makes you high, yet very uncomfortable around the waist.

So in personal homage to my love for the burger, but also my figure, I made this healthy version using field&flower chicken breasts. It’s nutritious and low in fat, and will take you 30 minutes to cook so it’s a perfect midweek meal.

  • Take a couple of chicken breasts and bash them in a plastic food bag with a rolling pin until they are flattened out
  • Toast two pieces of white bread and whizz them in the blender to create breadcrumbs
  • Whisk an egg with 1 tsp mustard, and season with salt and pepper
  • Dip your chicken breasts into the egg mixture and then into the breadcrumbs, making sure they are coated all over
  • Bake them under a hot oven grill for 3 minutes each side, making sure the breadcrumbs turn golden but don’t singe. Then finished it off for 10 minutes at 200C or until cooked through.
  • Serve in a bap with freshly sliced lettuce, lemon mayo and skinny chips. I cut the breaded chicken into finger shapes to fit them in the burger.

That was, as a famous fast food chicken chain might say, ‘fingerlickin’ good’!

Two organic corn fed chicken breasts are £7.60 from field&flower, but your ingredients won’t cost you much else.

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