Chicken & 'Nduja Parmigiana Burger With Caprese Salad
Indulge in the ultimate culinary delight with this sensational creation – the Best Burger I've Ever Made! Crafted with care and bursting with flavour, this masterpiece is a testament to the perfect fusion of Italian-inspired ingredients and American comfort food classics. But what makes it truly remarkable? It's completely lactose-free, ensuring that everyone can savour every mouth-watering bite without any discomfort.
Picture this: succulent oven-baked chicken breasts, generously coated in a zesty 'Nduja tomato sauce and crowned with gooey melted mozzarella. Nestled between soft, buttery brioche buns and adorned with creamy avocado slices, vibrant tomato rounds, and fragrant basil mayo – it's a symphony of textures and tastes that will leave your taste buds singing with joy.
And let's not forget the crispy homemade fries, served alongside a refreshing caprese salad of fresh tomatoes, creamy avocado, and delicate mozzarella, drizzled with a tantalizing balsamic vinegar reduction.
So, whether you're craving a hearty weeknight dinner or planning a weekend feast, this lactose-free sensation is guaranteed to steal the spotlight and earn its place as the reigning champion of burger bliss.
Chicken & 'Nduja Parmigiana Burger With Caprese Salad
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian-American
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Calories
1016
Discover the essence of culinary delight with our Best Burger I've Ever Made recipe! Indulge in this lactose-free sensation, featuring succulent oven-baked chicken, zesty 'Nduja tomato sauce, and creamy avocado nestled between buttery brioche buns. Elevate your burger experience with Italian-American fusion flavours, all without the lactose discomfort.
Ingredients
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2 Chicken Breast
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40g ‘Nduja
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1 Garlic Clove
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30g Panko Breadcrumbs
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Splash of Lactose-Free Milk
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2tbsp Flour
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30ml Mayonnaise
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32g tomato Paste
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15ml Balsamic Vinegar
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2 Burger Buns
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125g Lactose-Free Mozzarella
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1 Avocado
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1 Tomato
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10g Basil
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1 tsp Dried Oregano
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3 White Potatoes
For the Chicken Patties
For the Sauce
For the Burger Assembly
For the Side
Directions
Preheat the oven to 220°C/200°C (fan)/gas 7. Remove the chicken from the fridge and let it air. Cover each chicken breast portion in cling film and bash with a rolling pin until flattened to approx. 1cm thickness. Add a splash of milk to a shallow bowl. Place 2 tbsp flour on a plate. Combine panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper on another plate. Coat the flattened chicken in the flour, tap off the excess, then dip in the milk. Firmly press into the seasoned breadcrumbs to coat evenly.
Place the coated chicken on one side of a baking paper-lined tray. Bake in the oven for 25 minutes or until the chicken is cooked through (no pink meat!).
Meanwhile, boil half a kettle of water. Chop the potatoes (skins on) into fries. Spread the fries on a baking tray. Drizzle with vegetable oil and season with salt and pepper. Bake in the oven for 20-25 minutes or until golden and crisp.
While everything is baking, peel and finely chop (or grate) the garlic. In a bowl, combine the chopped garlic, tomato paste, dried oregano, 'Nduja, and half of the balsamic vinegar with 1 tbsp boiled water. Season with a pinch of salt and mix well.
Drain the mozzarella and pat dry with kitchen paper. Slice into rounds. Halve the avocado lengthways, remove the stone, scoop out the flesh, and slice finely.
Chop half the basil finely, including the stalks. Keep the remaining basil leaves whole. In a bowl, mix the chopped basil with the mayonnaise and 1 tbsp cold water.
After 25 minutes, remove the chicken from the oven. Spoon the 'Nduja tomato sauce over the chicken and top with mozzarella rounds. Return to the oven for 6-7 minutes or until the mozzarella has melted. Add the brioche halves to the tray, cut side up, and toast in the oven for the final 3-4 minutes. To build the burgers, spread the basil mayo on the toasted brioche bases. Top with the chicken & 'Nduja parmigiana and cover with the brioche lids. Serve with the fries on the side.
Slice the tomato into rounds. On a plate, arrange the sliced avocado, tomato rounds, remaining mozzarella slices, and whole basil leaves. Drizzle with the remaining balsamic vinegar.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 1016
- Carbs
- 87 grams
- 29%
- Protein
- 50 grams
- 90%
- Fat
- 50 grams
- 53%
- Sugar
- 9 grams
- 8%
- Fiber
- 9 grams
- 38%
