Brunch,
Dinner,
Seasonal,
Cowboy Caviar Chicken Burger
Looking for the ultimate Easter burger? This cowboy caviar chicken burger is your menu partner. It proves to be a spring time must have and will ensure happy customers on menus.
15 Mins
2
Ingredients
4 Kara Brioche Buns
400g Iceberg Lettuce
80g Mayonnaise
For the Cowboy Caviar
400g Black Beans, drained and rinsed
200g Sweetcorn
2tomatos, finely chopped
1 Red Onion, finely chopped
1 Pepper, finely chopped
Small bunch Coriander, chopped
3 tbsp Olive Oil
1 Lime, juiced
For the chicken
4 Chicken Breast
2 tbsp Olive Oil
2 Tsp Chilli Flakes, Smoked Paprika & Oregano
4 gloves Garlic, grated
½ teaspoon salt and pepper
2 Limes, juiced
Process
For the caviar, tip the beans, corn, tomatoes, onion, pepper, o and coriander into a large bowl. Drizzle over the olive oil and lime juice and gently stir to combine.
For the chicken, combine the garlic, chilli flakes, paprika, oregano, salt, pepper and lime juice in a bowl.
Take your chicken and score the skin, then place in the bowl of marinade. Marinade for a minimum of 1 hour for best results.
Before serving, heat a grill pan or grill until hot, add a drizzle of oil. Place the marinated chicken directly onto the hot surface and fry till cooked through.
Take Kara’s brioche buns and toasted the inside on the hot grill to take up all the chicken juices.
To assemble, take your brioche, on the base place 20g of mayo and spread, add some lettuce, the chicken and the a generous helping of the cowboy caviar. Top with the bun lid and serve.
This recipe uses