The other night we decided to go for a Bamburger (local burger joint). When my hubby asked what I would like, my humdrum response was:
“ummmmm yes please, I will take an incredibly boring, bun-less, chicken burger with the works …oh and hold the fries” Boooooooooo!
When the greasy brown bags arrived he quickly downed his succulent, sloppy burger, licking every finger TWICE whilst doing so; I on the other hand, miserably sliced my paltry poultry “burger” with a knife and disconcertingly forked the bite-sized pieces into my mouth.
Before I knew it, I had a portobello “bun” in the oven…and that is how this perfect burger was born!
Paired with Sweet Po-Tater Chips and Avocado Salsa (for super savoury overload)
Ingredients (for two):
2 skinless, boneless chicken breasts
4 portobello mushrooms
1 tbsp. olive oil
1/2 sautéed onion
2-3 tbsp. of homemade aioli (see below)
Cheese of your choice
Any other toppings you enjoy
Pre-heat oven to 350ºF. Coat skillet with olive oil and sauté your mushrooms on medium heat. Once the inions are nicely browned remove them from heat and put them aside.
While the onions are sautéing you can prepare the aioli.
1/4 cup greek yogurt
1 very small clove garlic, crushed
1 tsp. lemon juice
Sea salt and fresh ground pepper to taste
In a blender or magic bullet (preferably) blend all ingredients throughly. That’s it!
Fry, bake or BBQ your chicken breast (I used the same skillet I used for the onions – no rinsing needed).
While your chicken is cooking you can prepare your ”buns” by removing the stems from the portobello caps. Bake them for 20 minutes or so on the rack. This can be done in conjointly with your Sweet Po-Tater Chips at 350°F.
(You will know the mushrooms are ready when there is a small pool of liquid in the caps)
Sweet Po-Tater Chips
1 sweet potato
2 tbsp. coconut oil
1 tsp sea salt
1 tsp fresh ground pepper
Slice the sweet potato with your mandoline on setting 3 (thickest) and place them in a large mixing bow. Add coconut oil, salt and pepper. Toss, making sure both sides of your ships are coated. Bake at 350º F for 20-25 minutes or until the edges are crispy.
Once your “buns, chicken and taters are finished you can assemble your savoury sandwich with your favourite fixins.
Remember to wear a bib while eating this burger, I had to change my shirt after this meal – true story.
I was too full to touch the sweet potato chips or the avocado salsa, besides we both agreed that the avocado salsa was a bit too rich and heavy with this already savoury dish, and would be better matched with a lighter, fresher dish, but here is the recipe anyways:
1 avocado diced
1 tsp. lemon juice
Sea salt and pepper to taste
Combine diced avocado, lemon juice, salt and pepper in a medium sized bowl and toss gently.
Just replace the meat with extra toppings. Portobello mushrooms are super meaty and savoury and the caps have deep pockets, so you can contain whatever toppings you prefer to create your very own juicy burger.