As the weather heats up and the back garden barbecues begin anew, try this Asian-inspired take on the American classic – a big, juicy burger
Summertime is almost upon us and as lockdown rules are still in full swing across most of the globe, those of us who are lucky to have an outdoor space are turning our minds to al-fresco dining. What better to celebrate the warmer weather than firing-up the barbecue with this burger recipe with an Asian twist.
Black Sesame Chicken Burgers
Method
On a chopping board, slice 1 large skinless chicken breast horizontally and diagonally, across the grain of the fibres, into four flat slices.
Whisk an egg white with ½ tsp salt in a bowl until frothy. Sprinkle ½ cup sesame seeds over a plate.
Dip each piece of chicken in the egg, shake off the excess, then lay it over the sesame seeds to coat both sides.
Put a frying pan (or grill) over a medium flame and add a thin layer of vegetable oil. When the oil is hot, cook the chicken pieces for about 8 minutes, turning once, until cooked through and crisp.
Serve in toasted burger buns with lettuce and tomato slices. §
