Breville Test Kitchen

Chicken and Cheese Burger

Name: Chicken and Cheese Burger
Cook time: 1800 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 450 g chicken breast fillets - cut into 2.5cm pieces; 1½ tsp coarse salt - divided; ¼ tsp onion powder; ¼ tsp garlic powder; ⅔ cup (100 g) plain flour; 2 tbsp cornflour; Freshly ground black pepper - to season; ¼ head iceberg lettuce; ⅓ cup (80 ml) vegetable oil; 4 slices cheddar cheese; 4 brioche buns; 2 tbsp butter - at room temperature; ½ cup (110 g) Essential Mayonnaise

The Breville Food Processor chops the chicken like a poultry pro, all you need to do is shape, dust and fry. Add the wispy-thin shreds of lettuce and you’re done!

30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

450 g chicken breast fillets
cut into 2.5cm pieces
1½ tsp coarse salt
divided
¼ tsp onion powder
¼ tsp garlic powder
⅔ cup (100 g) plain flour
2 tbsp cornflour
Freshly ground black pepper
to season
¼ head iceberg lettuce
⅓ cup (80 ml) vegetable oil
4 slices cheddar cheese
4 brioche buns
2 tbsp butter
at room temperature
½ cup (110 g) Essential Mayonnaise

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chicken, ½ teaspoon salt, onion powder and garlic powder and process to form a paste.
2Place the flour, cornflour, remaining 1 teaspoon salt and pepper in a large bowl and whisk to combine.
3Divide the chicken mixture into 4 even portions, about ½ cup each. Shape each portion into a ball, then flatten. Toss in the flour mixture to coat, shaking off the excess.
4Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the clean bowl and shred the lettuce. Remove and set aside.
5Place a large frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and place a slice of cheese on top of each patty. Continue cooking until a meat thermometer registers minimum 74°C when inserted in the centre. Remove and drain on paper towel. Wipe the pan clean.
6Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
7Spread about 1 tablespoon of the mayonnaise over the base of each bun. Divide the lettuce between the buns and top each with a chicken patty. Spread the top buns with the remaining mayonnaise and sandwich with the bases and serve.

Ingredients

Measurements:

450 g chicken breast fillets
cut into 2.5cm pieces
1½ tsp coarse salt
divided
¼ tsp onion powder
¼ tsp garlic powder
⅔ cup (100 g) plain flour
2 tbsp cornflour
Freshly ground black pepper
to season
¼ head iceberg lettuce
⅓ cup (80 ml) vegetable oil
4 slices cheddar cheese
4 brioche buns
2 tbsp butter
at room temperature
½ cup (110 g) Essential Mayonnaise

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chicken, ½ teaspoon salt, onion powder and garlic powder and process to form a paste.

2Place the flour, cornflour, remaining 1 teaspoon salt and pepper in a large bowl and whisk to combine.

3Divide the chicken mixture into 4 even portions, about ½ cup each. Shape each portion into a ball, then flatten. Toss in the flour mixture to coat, shaking off the excess.

4Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the clean bowl and shred the lettuce. Remove and set aside.

5Place a large frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and place a slice of cheese on top of each patty. Continue cooking until a meat thermometer registers minimum 74°C when inserted in the centre. Remove and drain on paper towel. Wipe the pan clean.

6Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.

7Spread about 1 tablespoon of the mayonnaise over the base of each bun. Divide the lettuce between the buns and top each with a chicken patty. Spread the top buns with the remaining mayonnaise and sandwich with the bases and serve.