Grilled chicken burgers with smoky homemade romesco and a tangy slaw. This meal is super easy, and is made even quicker if you prep your mise ahead of time.
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Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Serves
4
Skinless Chicken Thigh
Ground Turmeric
Curry Powder
Garlic Clove
Fennel
Asparagus
Lime
Greek Yoghurt
Jarred Red Pepper
Smoked Almond
Ciabatta
Olive Oil
Salt
Black Pepper
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Serves
4
Skinless Chicken Thigh
Ground Turmeric
Curry Powder
Garlic Clove
Fennel
Asparagus
Lime
Greek Yoghurt
Jarred Red Pepper
Smoked Almond
Ciabatta
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
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Step 1.
Place the chicken thighs, ground turmeric, and 2 tsp of curry powder into a bowl. Grate a clove of garlic into the chicken, add 2 tbsp of olive oil, season with salt and pepper, mix then set aside to marinate.
Step 2.
Trim and finely slice the fennel – If you have a mandoline slicer, now is the time to use it. If not, a sharp knife will do the job nicely. Trim and thinly slice the asparagus into rounds, keeping the tops whole. Add the fennel, asparagus, and its tops into the bowl with the juice of a lime, 2 tbsp of olive oil and 50g Greek yoghurt. Season with salt and pepper. Toss until evenly coated, set aside.
Step 3.
Drain the roasted peppers and add them into a blender or food processor with the almonds, 40ml of olive oil, and the remaining garlic and curry powder. Blend until you get a smooth thick sauce. Season with salt and pepper, then set aside.
Step 4.
Heat a drizzle of oil into a grill pan or non-stick frying pan on medium-high heat. Once the pan is hot, add the chicken thighs and cook for 5-8 mins on both sides until cooked, turn the heat down if the chicken is colouring too quickly.
Step 5.
Halve and toast the buns.
Step 6.
Slather some romesco onto the bottom bun. Top with two grilled chicken thighs, some fennel slaw, and spread yoghurt onto the top bun. Serve the burgers with the remaining fennel and asparagus salad alongside.
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Notes (1)
T
Thomas O.
4 months ago
Delicious!
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