Mushroom chicken burger Banting

Serves 6

Preparation: 15 min

Cooking: 15 min

Marinating: 30 min

• 6 chicken breasts

MARINADE

• 2 garlic cloves, crushed

• zest and juice of 1 lemon

• 5 ml (1 t) Dijon mustard

• 5 ml (1 t) paprika

• generous pinch of salt

DRESSING

• 150 ml buttermilk

• 80 ml (⅓ c) grated Cheddar cheese

• 5 ml (1 t) Worcester sauce

• 5 ml (1 t) paprika

• 2 garlic cloves, chopped

• 5 ml (1 t) Dijon mustard

• handful of fresh parsley

• pinch of salt

TO COMPLETE

• 200 g bacon rashers

• 6 large brown mushrooms

• handful of watercress

1 Put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten them. Transfer to a non-metal dish.

2 Marinade: Mix the ingredients. Cover the chicken completely with the marinade and leave in the fridge for 30 minutes.

3 Dressing: Blend all the ingredients until smooth.

4 To complete: Heat a griddle pan and cook the chicken for 10 minutes or until done all the way through.

5 Cook the bacon in the griddle pan until crispy on both sides.

6 Cook the mushrooms in a dry pan for 2 minutes on each.

7 Put a mushroom on each plate and drizzle a little of the dressing over. Top with watercress, a chicken breast, bacon and more of the dressing.

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