Helen RandellBalsamic onion and chicken burgers
August 30th 2011 11:33
Almost two weeks since I have posted - can you believe it? The days just seem to run away at the moment!
We're just about into Spring, and I have planted a few tomato seeds to get things moving. We bought some more chickens so soon we can look forward to beautiful fresh eggs again and our raspberry patch is starting to sprout all over the place.
But, for now before any of these things are ready to serve, I have delved back into my orange recipe book with the flowers to look for something to make on this Tuesday night. I decided upon this recipe for Balsamic onion and chicken burgers.
I suspect that I originally copied out this recipe because the photo looked good - not necessarily because I wanted to make balsamic onions. However, I was impressed by the combination of flavours, with the acidicy of the vinegar and the mellowness of the mustard chicken. This would be a perfect alternative to your traditional burgers and during the summer months, you could easily cook this one outside on the BBQ.
Balsamic onion and chicken burgers - serves 4
4 chicken breasts
1 teaspoon olive oil (I used truffle infused oil here for some extra depth)
1 teaspoon wholegrain mustard
juice and zest of 1 lemon
4 x pide rolls
salad leaves
1 teaspoon olive oil
2 onions, sliced
1 tablespoon balsamic vinegar
1 tablespoon chopped parsley
Remove any excess fat or skin from chicken and pound with a mallet to about 2cm thickness. Combine oil, mustard, lemon zest and juice and brush over both sides of chicken. Season and refrigerate until ready to cook.
Cook onion until soft and caramelised. Transfer to a small bowl, toss with the balsamic and parsley and set aside. Cook chicken breast on grill. Heat split rolls on grill and top one side with mixed leaves and the chicken. Spoon over the onions and top with remaining bread.
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