An alternative to the classic beef burger

  • 60
  • 6
  • Easy
WHETHER you’re out for a great pub lunch or dinner, or planning a bit of a treat for a stay at home Saturday supper, sometimes you just can’t beat a burger.

Ingredients

  • 6 small chicken breasts
  • 12 slices of streaky bacon
  • 6 slices Mull of Kintyre cheddar
  • 6 brioche burger buns
  • 12 tomato slices
  • rocket leaves
  • 6 tbsp mayonnaise

Method

 

Burgers can be quite simple to make at home if you find a good recipe. They’re the perfect food for entertaining, to enjoy with friends or family, and, in my experience, they always prove a hit with the kids.

Whether you’re going for the traditional beef burger, or trying a twist on the classic, the key is to find fresh, seasonal ingredients – good quality meat or vegetables and pulses, baps or buns fresh out of the oven and home-made relish can make this simple dish sensational.
At the restaurant we give our burgers a national and seasonal flavour too by adding Scottish cheeses, and a big bowl of fresh seasonal greens; complementing them with Scottish girolles in summer or adding a fresh root vegetable coleslaw in winter.
While a classic beef burger is many people’s guilty pleasure, there are some great alternatives that can be a lot of fun to try at home too. This chicken, bacon and cheese burger is one option – packed with lean chicken breast, fresh bacon from the local butcher, and melting Mull of Kintyre cheddar. The flavours work so well together, it feels like a real weekend treat. I also make sure we pack the burgers with fresh salad, including tomatoes, rocket and onions, and serve them with eye-catching greens on the side. All the wonderful colours work together so well on the plate, it’s too tempting to resist.

It’s easy to make your own relishes and sauces as well, and they can be stored in the fridge or the cupboard for other dishes. If you can, I really recommend you try to make your own breads or buns at home too. Nothing tastes better than home-made burgers, and warm, soft bread from your own oven can really improve the dish. The results are well worth it, especially if you have guests to entertain – or kids to keep happy.

Method
Season and char-grill the chicken breasts until just cooked through.
Grill the bacon until crispy.
Top the chicken breasts with the bacon and then the cheese and grill until melted.
Slice the bun in half and toast.
Assemble the burger with the
rocket and mayonnaise on the bottom, topped with the chicken breast then the tomato slices.

 

 

 

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.