When I got my first copy of Donna Hay magazine (Oct/Nov 2008 issue 41 – 1 year ago :P), I was mesmerised by the variety of posh and fancy burgers presented in the magazine. They all look so mouth-watering… It also showed that we can be creative in using the ingredients; chicken, beef, lamb, fish, haloumi, vegetables, relishes, chutneys, sauces; layer after layer to create your own burger.

The magazine also listed recipes for different kind of relishes, pesto and other dressings. The good thing is we can make these once and keep them in the fridge, to be used later when we feel like making another burger. Last weekend, I  made the caramelised red onions (see recipe below) to accompany my burger.

The burger I made tonight was a simple grilled chicken and mozzarella burger. It’s very easy to throw in together, it’s tasty and it looks as posh as the picture in the magazine (I would like to think so, anyway :P).

Caramelised Red Onions

(from Donna Hay magazine Oct/Nov 2008 issue 41 – www.donnahay.com.au)

(makes 1.5 cups)

  • 4 red onions, sliced
  • 2 tablespoons of sherry vinegar
  • 1/4 cup brown sugar
  • salt and cracked black pepper
  • olive oil

Step 1. Heat 1 tablespoon of olive oil in a large frying pan over low heat.

Step 2. Add the onions and cook for 15-20 minutes or until soft.

Step 3. Add the vinegar, brown sugar, salt and pepper and cook for a further 2-3 minutes or until caramelised.

Step 4. Set aside to cool. Goes with beef, lamb, pork, chicken and haloumi.

Caramelised red onions

Grilled chicken and mozzarella burger

(adapted from Donna Hay magazine Oct/Nov 2008 issue 41 – www.donnahay.com.au)

(makes 4 burgers)

  • 4 x free range skinless chicken breast fillets, trimmed.
  • 2 tablespoons of olive oil
  • juice from 1 lemon
  • salt and cracked black pepper
  • 4 burger buns, halved. I used the wholemeal dinner rolls from the bakery.
  • store-bought beetroot and orange relish
  • caramelised red onions
  • 4 mozzarella cheese slices (about 5 mm thick)
  • salad leaves to serve

Step 1. Flatten the chicken using a cooking roller in between cling wraps so the fillet has equal thickness (about 1 cm). Place the chicken, oil, lemon juice, salt and pepper in a non-metalic dish and toss to coat. Set aside to marinate for 5 minutes.

Step 2. Brush the bun halves with oil and place on a baking tray. Grill under a preheated hot grill for 1 minute or until golden. Set aside.

Step 3. Heat a grill pan over high heat. Grill the chicken for 2 minutes each side or until cooked through.

Step 4. Spread the relish on the bottom-half buns, top with chicken and mozzarella. Put under the grill for 1 minute until the cheese melts.

Step 5. Top the bottom-halves with caramelised onions, salad leaves and then the top-half buns.

Flatten the chicken fillet

Cheese, salad leaves, caramelised onions and relish

Grilling the chicken fillets

Put under the grill until the cheese melts

Grilled chicken and mozzarella burger

Okay… the photo didn’t come out very good, but trust me, the burger tastes much much better than the look!

xxx,

Inge

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