Chicken Burgers


Total time: 2hr 05m
Preparation Time: 45m

Servings
For 6 pieces


Nutritional Information

Contains 522 Kcal, 25g Protein, 58g Carbohydrates, 19g Fat


Ingredients

  • Hamburgerbrötli
  • 400 g gluten free flour (Schär Brot-Mix)
  • 1 tbsp. ground psyllium
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 0.5 cube yeast (ca. 20 g), zerbröckelt
  • 3.5 dl Water
  • 1 tbsp. olive oil
  • 1 tbsp. olive oil
  • 0.25 tsp. sea salt
  • Pouletburger
  • 1 garlic cloves, gepresst
  • 1 tbsp. olive oil
  • 1 red onion, grob gerieben
  • 1 carrots, grob gerieben
  • 600 g ground chicken
  • 0.25 tsp. chili flakes
  • 1 tsp. salt
  • oil zum Braten
  • Hamburger zubereiten
  • 50 g arugula
  • 1 avocado, in Schnitzen
  • 2 tomatoes, in Scheiben
  • 100 g lactose free natural yogurt

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Instructions

  • Hamburgerbrötli

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, mix and knead to form a soft, smooth dough. Shape the dough into 6 balls, place on a baking tray lined with baking paper, cover and leave to rise for approx. 1 hour.
  • Brush the bread rolls with the oil, sprinkle with Fleur de Sel.
  • Pouletburger

    Bake for approx. 20 mins. in the lower half of an oven preheated to 210°C. Remove from the oven, cool on a cooling rack.
  • Hamburger zubereiten

    Heat the oil in a large frying pan. Sauté the onion, garlic and carrots for approx. 3 mins. Remove from the oven and allow to cool. Mix the meat with the vegetables, season, knead well by hand until the ingredients form a compact mass. Shape the mixture by hand into 6 burgers, fry in the same pan in a dash of oil for approx. 4 mins. on each side. Cut open the bread rolls, spread a little yoghurt over the bottom half of each roll. Put the rocket and tomatoes on top, followed by the burgers, avocado and remaining yoghurt. Cover with the top of the roll, press down lightly.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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