All burger patties are not created equal. As far as chicken goes, this one is pretty regal.
Ingredients (makes 4)
- 4 chicken breast fillets
- 4 hamburger rolls
- 1 pack (200–250 g) sun-dried tomatoes
- 2 feta cheese rounds
- salt and pepper
- olive oil
- fresh basil or rocket leaves
- Drain the sun-dried tomatoes and keep their marinade or brine for the last step when you will dress the burgers with it.
- Dice the chicken breasts, feta and sun-dried tomatoes into pieces. Mix them together in a bowl with salt and pepper and a little olive oil – just enough oil to make the mixture stick together.
- Divide the mixture into four, and make four patties using your recently washed hands or a patty press.
- Place a sheet of tinfoil in a hinged grid, and grease the foil in four patches with olive oil. Place the patties on these four spots and start to braai. The risk of burning is minimal due to the foil, so heat is not your enemy and you can braai on hot-to-very-hot coals.
- Place another sheet of oiled foil on top of the patties, close the grid, and turn. Continue braaing the patties between the sheets of foil until the patties are firm. Remove the foil and braai once more on each side to brown the patties.
- Oil the insides of the cut rolls and toast on the grid, taking care not to over-toast (burn) them.
- Assemble the burger: Roll, basil or rocket leaves, patty; then dress with sun-dried tomato sauce from step one and close the roll.
This recipe is inspired by Lise Beyers, one of the first journalists to support National Braai Day in print (i.e. I like her). She uses pitted black olives instead of sun-dried tomato, doesn’t tell you to include the fresh leaves on the burger and braais the patties without the aid of tinfoil. I suggest you try all these options and see what works for you.
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