This will not come as a shocking surprise to those of you, who follow the blog on Instagram, but this post is a bit late. Unfortunately I was preoccupied with family matters this week, and I had no time to cook anything interesting, much less to post. But that is over now, and with this one week skip, “Burger Friday” will take back its rightful place as a weekend post.
This week’s burger originates from BBC’s Good Food magazine, more specifically this article. The setup might sound a bit unusual, but the ingredients work really well together, and the result is a truly magnificent burger.
What you will need:
- 500 g chicken breast mince
- 2 tablespoons cajun seasoning (ready or home-made)
- salt and pepper to taste
- 5 pineapple rings
- 1 tablespoon honey
- 1 teaspoon olive oil
- 50 g grated cheddar
- 2 tablespoons sour cream
- 5 burger buns split and toasted
- a few lettuce leaves
- 1 red onion, thinly sliced
How to make it:
- Mix the cajun seasoning blend with the meat, add some salt, pepper, and from 5 patties
- Rub some olive oil on the surface on the patties, cover them and refrigerate for 30 minutes
- Pre-heat your grillpan, toasting the burger buns in the process
- Grill the patties for 5 minutes on each side, so they are cooked through
- Melt some honey in a pan, add a drop of oil, and caramelize the pineapple rings
- Once the pineapple rings have been caramelized, place the onion slices in the pan, and fry them until golden brown
For assembly, simply spread some sour cream on both halves of the buns, top with lettuce leaves, patty, cheese, pineapple slices, and the onions.
Just a pinch of...OOPS 