Chicken burger with mango salsa and guacamole
very easy
45 mins
45 mins
Ingredients
- 1 ripe mango (about 450 g)
- 1 red chilli pepper
- 3 TSP Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp demerara sugar
- 1 Garlic clove
- 2 ripe avocados (e.g. Hass variety)
- 7-10 Tbsp Pepper
- 1 knife tip ground cumin
- 4 (approx. 600 g) Chicken filets
- 2 TABLESPOONS Harissa (tube; chili spice paste)
- 6 TABLESPOONS Olive oil
- 1 egg (size M)
- 3 TABLESPOONS Breadcrumbs
- 4 oblong rolls (e.g. stone oven rolls)
- 60 g Rocket
Directions
- 1
For the salsa, cut the mango from the stone, peel it and dice the flesh. Cut the chilli lengthwise, remove the seeds, wash and chop very finely. Puree about 1/3 of the mango with a hand blender. Mix the whole mango, chilli and 1 tsp lime juice. Season with salt and 1 pinch of sugar
- 2
For the guacamole, peel and chop the garlic. Cut the avocados in half lengthwise and remove the seeds. Remove the flesh from the skin with a tablespoon and puree with 2 tsp lime juice and garlic. Season to taste with salt, pepper and cumin
- 3
For the meatballs, wash chicken fillets, dab dry and dice very finely. Mix the harissa, 4 tablespoons of oil and about 1/4 teaspoon of salt. Mix meat, egg and breadcrumbs, season with salt and pepper. Form 8 flat meatballs from it. (Attention: meatball mass is very soft) Heat 2 tablespoons of oil in a pan. Fry the meatballs in it in portions on each side for 3-4 minutes until golden brown
- 4
Cut open the buns. Clean the rocket, wash it and shake it dry. Cover the lower halves of the rolls with salad, guacamole, meatballs and mango salsa. Place upper roll halves on top
Nutrition Facts
750 kcal
49 g
41 g
43 g
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