Chicken Burger

Toast the burger bun halves in a hot, dry non-stick pan. They should be lightly golden and crunchy.

Slice the chicken breast in half horizontally. The cutlets should be approximately 1 cm thick. Salt and pepper each slice on both sides. Sear them in a mixture of about 20g butter and 1 tbsp vegetable oil until golden on both sides. It should take about 2 minutes per side.

Core and thinly slice the tomatoes. Thinly slice the onions and cut the pickle into long thin strips lengthwise. Rinse and dry the iceberg lettuce.

Prepare the pesto sauce. Using a mortar and pestle, combine the pine nuts, basil leaves and a clove of garlic. The mixture should be chunky, but well-combined.

Squeeze the juice of half a lemon into the pesto and grate a small amount of lemon zest into it to elevate the aroma.

Slowly drizzle in 2-3 tbsp olive oil, constantly mixing it into the pesto until it emulsifies.

Once the mixture resembles a smooth paste, salt to taste. If needed, add more lemon juice.

Spread some tomato sauce (or ketchup) and mustard onto the lower halves of the burger buns. It should be spread out all over the bun’s surface.

Place several tomato slices onto the buns.

Put several slices of the warm chicken breast onto each bun. They should cover most of the bun’s surface.

While the chicken is still warm, top it with the slices of cheese. Make sure to work fast so that the cheese melts. If you don’t like american cheese, you can you any other meltable kind such as monterey jack or cheddar.

Place several pickle slices, the onion slices and lettuce onto the chicken. Pread a generous amount of pesto onto the bun tops.

Set top buns into place. Press them down slightly so that the burger doesn’t fall apart.