Happy friday everyone. Hope all of you have a wonderful weekend ahead.
I am leaving the city once again to stay at a lovely hotel and being pampered with food, hot bathtubs and the company of lovely people. But before I go I thought it was time to share a little food pampering in here as well. And since it is friday what better dish to celebrate with than a wonderful burger. As always I have created a little treat without grain and too many carbohydrates. I was in doubt whether to make this version with a very light ‘portobello bun’, we could call it the feminine version. Or with a grain free burger bun that would be the masculine counterpart. I ended up going feminine this time, but if you are in for a masculine more filling version I would recommend using theí? ?í? Grain free Focaccia Bread.
I think this burger calls pretty much for summer, sun and maybe a margarita or two. I love how the mango pairs so well with both chicken and avocado, and how different this burger actually ends up being compared to an original beef version. It is a very light meal since the ‘bun’ is pure vegetable and contains far less energy compared to a whole grain bun (or just the focaccia bread). So if your are very hungry or serving it to a hungry man you could definitely top the plate with some Sweet Potato Fries or maybe the Bean Fries and be generous with the mayo which also does make everything taste so much more awesome!
I will serve this meal next week when I have my beloved girls for food club along with a huge batch of each of the fries. Hope it will suit your taste as well and make your weekend rock’n roll.
Open faced crispy chicken burger with mango & portobello buní? ?í?
Makes 4 burgers
4 chicken breast
1/2 cup ground almonds/almond meal
Coconut oil or butter
Salt & Pepper
2 ripe avocados
Juice from 1 lemon
A pinch of chili
Salt & pepper
4 large portobello mushrooms + oil, salt & pepper
1 ripe mango, peeled and slices thinly
1 red onion, thinly sliced
Lettuce leaves, e.g.
Flat leaved parsley
Warm a skillet on medium to high heat and add a knob of coconut oil or butter. Place the portobello mushrooms and fry on both sides until they are dark and tender, aprroximately 10-15 min. Sprinkle with salt and pepper.
Slice each chicken breast into two smaller, or keep it as one large. Mix almond flour with salt and pepper, mix, and coat each chicken breast in the mix. Heat coconut oil/butter in a pan and place the chicken. Fry until golden and cooked all the way through.
Make your guacamole by scooping out the avocado flesh with a spoon and use a fork to mash it up with lemon juice and spices.
Make your burger: Place a generous spoon of guacamole on the portobello bun, a lettuce leave, chicken, a spoon of mayo, red onions, mango and finish with more guacamole and some fresh flat leaved parsley.