Chicken, bacon and apple burger
Life is good! It’s a bank holiday monday, the sun is shining (sort of), I’m rocking my inner 5-year old wearing pig tails in my hair, and best of all I’ve staring at a picture of the glorious chicken burger I made for tea last night. It’s making me hungry…
I’ve recently discovered the secret to pimped out restaurant style burgers, its fancy brioche buns and the humble toothpick. Yes, it really is that easy… us a toothpick to hold it all together and you can fire in as many wacky ingredients as your imagination can come up with. The brioche buns also make it look super fancy 🙂
2 shop bought brioche buns (or make your own if you’re that way inclined)
1 large chicken breast
4 slices smoked streaky bacon
2 small apples
Large handful of grated mozzarella cheese
Large handful of mixed salad leaves (I used a mixture of rocket, spinach and watercress)
Salt and freshly ground black pepper
Take your chicken breast and place it between 2 sheets of clingfilm. Using a meat pounder or something heavy like a rolling-pin, gently pound out the chicken breast to an even half-inch thickness, this should double the size of it.
Heat a non-stick frying pan and cook the streaky bacon slices for 4-5 minutes until nice and crispy. Once cooked, drain on a paper towel and set aside. Season the flattened chicken breast generously on both sides with salt and pepper, then place in the frying pan with the remaining bacon fat. Cook for 8-10 minutes, turning over halfway, until the chicken breast is cooked through and golden brown. Leave to rest for a minutes or two before cutting into 2 halves. While the chicken is resting, cut your apples into thin wedges and gently fry in the frying pan for 2 minutes in the remaining juices.
To assemble your burger, half the brioche roll and butter. Place on the chicken breast, followed by the bacon, a small handful of grated mozzarella cheese, then a few of the apple wedges and finally some salad leaves. Top with its shiny brioche hat and pop a toothpick in to keep it from falling over. Easy peasy.