Chicken Burger with Hollandaise Sauce
Sandwiches • European
Description
Chicken Burger with Hollandaise Sauce
Ingredients
- Cilantro 5 stems
- Water 0 fl oz
- Round Bun 2 pieces
- Chicken fillet 10 oz
- Egg white 5 pieces
- Meyer Lemon Juice 3 tablespoons
- Butter 0 oz
- Potato 1 piece
- Grated Pecorino Pepato Cheese 0 oz
- Orange Bell Peppers 1 piece
- Courgette 1 piece
- Onion 1 piece
- Sugar 1 tablespoon
- Malt Vinegar 2 tablespoons
- Melted Cheese 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin and membranes from the fillet. Heat a grill pan, add a little olive oil, and grill the fillet for 4–5 minutes on each side. Remove from the pan, place on a wooden board, season with salt and pepper, and let it rest.
Step 2
Slice the onion into thin rings, place in a deep bowl, add sugar, wine vinegar, salt, and pepper, pour boiling water over it, stir, and let it sit for 7–10 minutes. Drain the onion in a colander and let it drain.
Step 3
Slice the vegetables into thin rings. Cut the mozzarella into thin slices. Cut the chicken into crosswise slices.
Step 4
To prepare the interpreted hollandaise sauce: in a metal bowl, whisk the egg yolks, add water, place over a double boiler, continuously whisking, add lemon juice and butter, watching the consistency of the sauce; if it seems too thick, add water. Keep the sauce over the double boiler until slightly thickened. Remove from heat, add finely chopped cilantro, grated Parmesan, salt, and pepper, mix, and cover with a plate to prevent the top layer from drying out.
Step 5
Slice the buns in half and toast the insides on the grill pan. Remove from the pan. On the bottom half of the bun, place the chicken fillet, top with tomato, and cover with mozzarella, then place in a preheated oven at 320°F, baking until the mozzarella has a golden crust.
Step 6
Remove the bases from the oven, add the onion and pepper rings, generously drizzle with sauce, and carefully place cucumber rings on top. Cover with the top half of the bun.
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