Burgers & sandwiches , BBQ , Main dishes

Grilled chicken breast burger

Name: Grilled chicken breast burger
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 small chicken breasts (about 150 g each); 3 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons balsamic vinegar; 1 teaspoon smoked paprika; 1/2 teaspoon Italian spices; 1/2 teaspoon garlic powder; Salt and pepper from the mill; 1/2 cup MAG mayonnaise (the best); 2 teaspoons Sriracha; 1 teaspoon Mexican chili powder; 1/2 teaspoon garlic powder; Salt and pepper from the mill; 8 slices Le Boucan raclette cheese (130 g); 250 g slices of bacon; Lettuce leaves; Tomato slices; 4 POM brioche hamburger buns (the best)

Preparation 20 min
Refrigeration 1 h
Cooking 45 min
Servings 4
Freezing I do not suggest

A solid recipe that I created to celebrate spring and the barbecue season which is slowly returning. This grilled chicken breast burger recipe is so good, you’ll want to eat it every day!

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Ingredients for the marinade

4 small chicken breasts (about 150 g each)
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon smoked paprika
1/2 teaspoon Italian spices
1/2 teaspoon garlic powder
Salt and pepper from the mill

Ingredients for the mayonnaise

1/2 cup MAG mayonnaise (the best)
2 teaspoons Sriracha
1 teaspoon Mexican chili powder
1/2 teaspoon garlic powder
Salt and pepper from the mill

Ingredients for the hamburgers

8 slices Le Boucan raclette cheese (130 g)
250 g slices of bacon
Lettuce leaves
Tomato slices
4 POM brioche hamburger buns (the best)

Preparation

Put the chicken breasts in an airtight dish and set aside.
In a bowl, put the ingredients for the marinade, season with salt and pepper and mix. Pour half of the marinade over the chicken, close the dish and mix well. Reserve in the fridge for 1 hour along with the fresh marinade.
Preheat the oven to 400^°F. Cover a baking sheet with parchment paper and put the bacon slices. Bake for 20 to 25 minutes or until the bacon is cooked semi-crisp. Lay the slices on several sheets of paper towel and press down to soak up the fat. Set aside.
In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
Preheat the barbecue to maximum power and reduce to medium power. Oil the grates. Place the breasts on the heat and sear for 3 to 4 minutes per side. Brush with the fresh marinade constantly. Put the cheese on the chicken breasts and continue cooking over indirect heat until the breasts are cooked (165°F) and the cheese is melted.
Assemble your burger! Spread a nice amount of sauce in the buns and place a few lettuce leaves on the bottom bun. Top with the chicken breast, a few slices of bacon and a slice of tomato. Put the bread on top and prick with a sandwich skewer!

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Celler de les Aus Alella 2021

Côte Méditerranéenne, Espagne

Produced by Alta Alella, this very beautiful Alella designation wine in Spain is made up of Xarel-Lo at 100%. On notes like apricot, raw almond, dried flowers and orange bark, this film maceration wine is delicious, and impeccable on grilled white meats. See the product

À Pas Feutrés, 5.5%

Noctem

Pale Ale de la Nouvelle England, this mowed beer only using the hop hops will offer you aromas of mango, pineapple and citrus. Its creamy texture will bring richness to this burger then the notes of citrus and exotic fruits will bring a new direction of flavors to the burger. If the IPAs are classically pleased with the burgers, it will seduce you with its weak bitterness and its fruit scents. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!