Chicken burger with mustard-curry dressing

Name: Chicken burger with mustard-curry dressing
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Chicken filet; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 Iceberg lettuce leaves; 1 small red onion; 1 TABLESPOON Light cream; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Curry; 1 (approx. 70 g) curly tomato; 1 (approx. 80 g) Wholemeal roll

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Chicken filet
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 Iceberg lettuce leaves
1 small red onion
1 TABLESPOON Light cream
1/2 TEASPOON medium hot mustard
7-10 Tbsp Curry
1 (approx. 70 g) curly tomato
1 (approx. 80 g) Wholemeal roll

Directions

1
Wash the meat and dab dry. Heat the oil in a small pan, fry the meat thoroughly all around, then fry on each side at medium heat for another 5 minutes. Season with salt and pepper.
2
In the meantime, wash the salad and shake dry. Peel onion and cut or slice finely. Mix crème légère, mustard, salt, pepper and curry. Wash, clean and slice the tomato.
3
Cut open the buns. Cut open chicken filet. Cover the bottom half of the roll with lettuce leaf, onion, tomato, chicken filet and curry cream. Place the upper half of the roll on top and sprinkle with curry.