Super Succulent Chicken Burger

Hello #LoyalRoyals

This recipe will set you up for the most succulent chicken burger you’ve ever tasted. What’s the secret? A spicy Chermoula and yoghurt marinade!

Give this crowd-pleaser a try one night this week. It could be a case of ‘move over beef burger’ when you sample these aromatic North African flavours for the first time.

With love from a chilly Palace.
HRH Kathleen

You will need

4 (± 500 g) deboned chicken breast fillets
75 g full fat plain yoghurt
130 g (1 jar) Pesto Princess Chermoula
200 g firm cheese such as Manchego or Pecorino, finely grated
4 burger buns, halved (we used sesame seed buns but Brioche buns work well too!)

For the pickled slaw
100 g sugar
150 ml rice wine vinegar*
30 g salt
30 g caraway seeds
1 Tbsp cloves
1 Tbsp ground allspice
100 g fennel
3–4 spring onions
1 large carrot
1 baby purple cabbage
1 baby green cabbage

*can be substituted with apple cider vinegar

How to

1. Combine the yoghurt and Pesto Princess Chermoula and use this to marinade the chicken breasts. Leave for a minimum of 40 minutes or overnight if possible.

2. For the slaw, combine the sugar, rice wine vinegar, salt and spices in a saucepan and heat over a medium heat until the sugar dissolves. Let this simmer for 10 minutes while you cut and prepare the vegetables for the slaw.

3. Using a mandolin or super sharp knife, finely chop all the veggies.

4. Remove the liquid from the heat, strain off the spices and pour over your veggies. Stir to combine and let chill, ideally in the fridge. This slaw can be made up to three days in advance.

5. Preheat oven to 180°C. Place the grated cheese on the base of the buns and grill in the oven until the cheese melts.

6. Heat a heavy-based pan over a medium-high heat and grill the chicken breasts for about 5-6 minutes each side until cooked through.

7. Assemble the burger with slaw on both halves of the bun and chicken in the middle.

Serve with mayo or extra full fat yoghurt, sweet potato fries and an ice cold beer!

Pesto Princess Chicken 2

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

CBC-Mandarina-Bavaria-IPACBC Mandarina Bavaria IPA

CBC Mandarina Bavaria IPA, has all the flavours to meet the spices in the burger and also the pickle in the slaw.

It looks like Elegant packaging with a brilliant naartjie coloured label, with a cross cut naaartjie in the middle surrounded by a wreath of hops. Gem bright in the glass and golden orange colour with a gentle head when poured.

It smells like Malty, yeasty and waves of tangerine, mandarin, Clemengolds.

It tastes like Wonderful fruit, not only the naartjie, but ripe white fleshed peaches and a lemon squirt. Great balance of bitterness, malt and fruit and fizz.


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