Smoky Spanish Chicken Burger with Roasted Red Peppers and Onions

Add this burger with a twist to the menu of your next BBQ and surprise your guests with its texture and flavour
Smoky Spanish Chicken Burger with Roasted Red Peppers and Onions
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Smoky Spanish Chicken Burger with Roasted Red Peppers and Onions
September 11, 2019
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

500g spinneysFOOD Chicken Mince
1 tsp spinneysFOOD Salt
1 tsp spinneysFOOD Whole Black Pepper, freshly ground
2 tbsp smoked paprika
1 clove garlic, crushed
2 whole peppers
250g cherry tomatoes
1 large onion, peeled and sliced
Extra-virgin olive oil, for brushing
4 large spinneysFOOD Organic Free Range Eggs

To serve

4 burger buns, halved
Rocket leaves, washed

METHOD

  • 1

    In a large bowl, combine the mince, seasoning, paprika and garlic and mix well. Form the mince into 4-6 balls and flatten into patties. Set aside.

  • 2

    Prepare a BBQ with medium-hot coals and place the whole peppers and tomatoes on the grill.

  • 3

    Chargrill them on all sides, turning every 2-3 minutes until blackened and soft. Remove from the grill and place the peppers in a sealable bag. Seal and set aside to cool.

  • 4

    Once cool, peel off the charred skin. Place the onion slices on the hot grill and chargrill until soft – about 2-3 minutes. Set aside.

  • 5

    Brush the patties with olive oil and place over the hot coals.

  • 6

    Grill for 4 minutes on one side, then flip and grill on the other side for 4 minutes. Set aside to rest.

  • 7

    Heat a non-stick frying pan on the grill and fry the eggs for 4-5 minutes until cooked but the yolk is still runny.

  • 8

    Assemble the burger by toasting the buns, then top with the rocket, peppers, patty, cherry tomatoes and fried eggs.

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