Chicken Burger with Guacamole and Salsa

Ingredients

• 400 g beef tomato
• 1 fresh chili pepper
• 1 small onion
• 2 tbsp plant oil
• 1 Garlic clove
• curry powder
• Salt
• pepper (ground)
• 1 Avocado
• 1 tsp Lime juice
• 4 chicken cutlets (pre‑made, about 120 g each)
• Salt
• pepper (ground)
• 40 g flour
• 1 egg
• 120 g breadcrumbs
• 40 g clarified butter
• 4 slices cheddar cheese
• 4 burger buns (e.g., sesame)

Instructions

1. 1.

   Blanch the tomatoes, peel and chop finely. Wash the chili pepper, halve, deseed and finely chop. Peel and finely chop the onion. Heat oil in a pot and sauté the onion until soft. Peel and press the garlic into the mixture. Add tomatoes and chili pieces, cover and simmer over low heat for about 15 minutes until thickened. Season sauce with curry powder, salt, and pepper, then let cool.

2. 2.

   Preheat oven to 120°C (top heating).

3. 3.

   Cut the avocado in half, remove the pit, and squeeze the flesh out of the skin. Mix immediately with a little lime juice and mash finely with a fork.

4. 4.

   Wash the cutlets, pat dry, place between two sheets of cling film, lightly pound thinner with a meat mallet, salt and pepper. First coat in flour, shake off excess, dip in beaten egg, then coat in breadcrumbs. Press coating onto the cutlets and fry them in a hot pan with melted clarified butter until golden brown all around. Then top each with a slice of cheese and briefly gratinate in the oven until the cheese melts.

5. 5.

   Halve the buns horizontally, toast as desired, spread guacamole on them. Place chicken cutlets on top and drizzle with salsa. Serve remaining salsa separately.