1Marinate the filets for 30 minutes in the Teriyaki sauce. Cut and butter the buns.
2Set the grill to 210° and pre-heat it for 15 minutes.
3Once the green indicator lights up, toast the buns, buttered side up, for approximately 2 minutes.
4Cut the lemon into slices.
Peel and cut the new onions in two.
5Season the mixed salad leaves with vinaigrette and add the grated beetroot. Salt and pepper to taste and mix.
6Next, grill the drained chicken filets with the rounds of preserved lemon and new onions, for 4 minutes, by closing the grill cover.
7Make the burgers by spreading Piccadilly sauce on the buns and then equally distributing the lettuce, coarsely grated parmesan, grilled onions and chicken filets.
8Replace the top burger buns and serve the burgers immediately, accompanied by a salad, for example.
Tips : Replace the chicken filets with duck filets. Replace the Piccadilly sauce with fruit chutney.
Replace the preserved lemon with slices of Malossol pickles.
Recipe preparation
1Marinate the filets for 30 minutes in the Teriyaki sauce. Cut and butter the buns.
2Set the grill to 210° and pre-heat it for 15 minutes.
3Once the green indicator lights up, toast the buns, buttered side up, for approximately 2 minutes.
4Cut the lemon into slices.
Peel and cut the new onions in two.
5Season the mixed salad leaves with vinaigrette and add the grated beetroot. Salt and pepper to taste and mix.
6Next, grill the drained chicken filets with the rounds of preserved lemon and new onions, for 4 minutes, by closing the grill cover.
7Make the burgers by spreading Piccadilly sauce on the buns and then equally distributing the lettuce, coarsely grated parmesan, grilled onions and chicken filets.
8Replace the top burger buns and serve the burgers immediately, accompanied by a salad, for example.
My account
Easy
Less than 1 hour
