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Spanish Burger

Spanish-ish Chicken Burger

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Say hello to our Frank-chooken-stein burger that’s somewhere between a burger and a paella.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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The Rub
1 Tbsp (15 ml) paprika
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) sea salt
½ Tbsp (7.5 ml) ground pepper
1 tsp (5 ml)  ground cumin
1 tsp (5 ml) ground garlic
1 tsp (5 ml) dried oregano

The Chicken
4 chicken breasts, butterflied

The Chorizo, Onions & Peppers
200 g chorizo, sliced into rounds
1 large onion, sliced
1 large red pepper, sliced

The Mayo
¼  C (60 ml) homemade or good quality mayonnaise
1 Tbsp (15 ml) smoked paprika
1 garlic clove, chopped fine
1 Tbsp (15 ml) capers, chopped fine
1 red chilli, chopped fine
a squeeze of lemon juice
salt and pepper

The Rolls and Toppings
4 Portuguese rolls, buttered and toasted
2 lemons, sliced into rounds

The Mussels
sunflower oil for deep frying
20 mussels cleaned and taken out the shell (5 per roll)
2 eggs, whisked
1 C (250 ml) flour
2 C (500 ml) panko crumbs

The Rub
Mix all the ingredients together until combined.

The Chicken (part 1)
Rub the butterflied chicken breasts with the dry rub and coat them in oil.

The Chorizo, Onions & Peppers
In a large cast iron pan or frying pan over a high heat add a splash of oil and fry the chorizo until it begins to colour – about 2-3 mins. Remove the chorizo and add the onions. Fry on high heat while stirring until the edges begin to colour. The idea is to colour the onions without softening them too much, they should retain some crunch. Add the peppers and cook for another minute or two. The same principal as the onions applies – retain some crunch. Remove from heat and mix the chorizo in.

The Mayo
Combine all the ingredients and season to taste.

The Rolls
Place the buttered rolls face down into a large frying pan on a medium heat. Cook until the rolls are golden and toasty. While the pan is still hot char the lemons by placing them flat in the pan and cooking for around 4-5 mins until they char.

The Chicken (part 2)
Heat a splash of oil in a large cast iron pan or frying pan over a medium-high heat. Cook the chicken breasts while flipping occasionally to develop a good sear on both sides. It should take around 7-8 mins. If you are unsure just check the thickest part of the breast to see if it’s cooked through.

The Mussels

In a large pot on a high heat bring the deep fry oil up to 180 ºC. Set up three bowls with the flour, egg and panko in a line. Dredge the mussels one at a time into the flour and then into the egg and finally the panko. Line your crumbed mussels up on a tray so they are ready to be fried. Fry the mussels until golden brown.

The Assembly
This the most important part so make sure you’ve got all your elements are ready to go. Give the rolls a generous coating of the mayo and then layer the base with chorizo, peppers and onions. Place the chicken breast on and then top with the crunchy mussels. Pop the top on and dive in.