Burger du Soleil by @niangcook

1h
Hard

1 serving

🍗

200 g

Chicken Breast

🧂

3 g

Salt

🌶️

Pepper

🫑

2 g

Paprika

🌰

2 g

Cumin

🍛

1 g

Curry Powder

🌶️

10 g

Harissa

🥛

60 ml

Milk

🍯

15 ml

Honey

🧅

150 g

Red Onion

🫑

150 g

Red Bell Pepper

🫑

150 g

Yellow Bell Pepper

🍅

2

Tomatoes

🟡

1 g

Turmeric

✨

2 g

Ras El Hanout

🫚

1 g

Ground Ginger

🍞

45 g

Breadcrumbs

🌾

60 g

Flour

🍋

20 g

Preserved Lemon

🥚

60 g

Mayonnaise

🫗

15 ml

Oil

🧀

80 g

Cheddar Cheese

🍔

4 buns

Burger Bun

Preparation Steps

  1. Step 1/23

    Cut the chicken breast into 4 even burger-size fillets.

    chicken breast
    🔪chef's knife
    🪵cutting board

  2. Step 2/23

    Combine the milk, 1 teaspoon harissa, honey, vegetable oil, salt, black pepper, paprika, ground cumin, and curry powder in a mixing bowl.

    milk
    harissa
    honey
    vegetable oil
    salt
    black pepper
    paprika
    ground cumin
    curry powder
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  3. Step 3/23

    Add the chicken fillets to the marinade and coat them thoroughly.

    chicken breast
    🥣mixing bowl
    🥢tongs

  4. Step 4/23

    Cover the marinated chicken and refrigerate it for 120 min.

    chicken breast
    🥣mixing bowl

  5. Step 5/23

    Finely dice the red onion, red bell pepper, yellow bell pepper, and tomatoes.

    red onion
    red bell pepper
    yellow bell pepper
    tomato
    🔪chef's knife
    🪵cutting board

  6. Step 6/23

    Heat 1 teaspoon vegetable oil in a frying pan over medium heat and add the diced red onion and bell peppers.

    vegetable oil
    red onion
    red bell pepper
    yellow bell pepper
    🍳frying pan
    🥄spatula

  7. Step 7/23

    Cook the vegetables for 3 min, stirring occasionally until they begin to soften.

    red onion
    red bell pepper
    yellow bell pepper
    🍳frying pan
    🥄spatula

  8. Step 8/23

    Stir paprika, ground turmeric, ground cumin, ras el hanout, ground ginger, salt, and black pepper into the vegetables.

    paprika
    ground turmeric
    ground cumin
    ras el hanout
    ground ginger
    salt
    black pepper
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  9. Step 9/23

    Add the diced tomatoes and reduce the heat to low.

    tomato
    🍳frying pan
    🥄spatula

  10. Step 10/23

    Simmer the tchatchouka for 15 min, stirring occasionally, until thick and saucy.

    red onion
    red bell pepper
    yellow bell pepper
    tomato
    🍳frying pan
    🥄spatula

  11. Step 11/23

    Mix the panko breadcrumbs, all-purpose flour, paprika, ground cumin, ras el hanout, salt, and black pepper in a shallow bowl.

    panko breadcrumbs
    all-purpose flour
    paprika
    ground cumin
    ras el hanout
    salt
    black pepper
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  12. Step 12/23

    Coat each marinated chicken fillet in the breadcrumb mixture.

    chicken breast
    panko breadcrumbs
    all-purpose flour
    🥣mixing bowl
    🥢tongs

  13. Step 13/23

    Dip the coated chicken back into the remaining marinade and coat it a second time in the breadcrumb mixture.

    chicken breast
    panko breadcrumbs
    all-purpose flour
    🥣mixing bowl
    🥢tongs

  14. Step 14/23

    Heat enough vegetable oil in a deep frying pan to shallow-fry the chicken over medium-high heat.

    vegetable oil
    🍳frying pan

  15. Step 15/23

    Fry the breaded chicken for 8 min, turning once, until golden and cooked through.

    chicken breast
    🍳frying pan
    🥢tongs
    🍽️plate

  16. Step 16/23

    Remove only the pulp from the preserved lemon and finely chop it.

    preserved lemon
    🔪chef's knife
    🪵cutting board

  17. Step 17/23

    Mix the preserved lemon pulp, remaining harissa, and honey until combined.

    preserved lemon
    harissa
    honey
    🥣mixing bowl
    🥄whisk

  18. Step 18/23

    Whisk mayonnaise into the preserved-lemon mixture until the sauce is smooth.

    mayonnaise
    🥣mixing bowl
    🥄whisk

  19. Step 19/23

    Split the burger buns and spread the preserved-lemon harissa sauce over the cut sides.

    burger buns
    mayonnaise
    🔪chef's knife

  20. Step 20/23

    Place one fried chicken fillet and a generous portion of tchatchouka on each bottom bun.

    burger buns
    chicken breast
    red onion
    red bell pepper
    yellow bell pepper
    tomato
    🍽️plate
    🥢tongs
    🥄spatula

  21. Step 21/23

    Top each burger with cheddar cheese and place the open burgers in the oven.

    cheddar cheese
    🍽️plate

  22. Step 22/23

    Bake for 2 min at 200°C / 400°F, until the cheddar has melted.

    cheddar cheese
    🍽️plate

  23. Step 23/23

    Close each burger with the top bun and serve immediately.

    burger buns
    🍽️plate

Composition

Ingredients

Types

Meat, Seasoning, Condiment, Dairy, Sweetener, Vegetables, Pickles, Bakery

Ingredients

Chicken breast, Salt, Pepper, Paprika, Cumin, Curry powder, Harissa, Milk, Honey, Red onion, Red bell pepper, Yellow bell pepper, Tomatoes, Turmeric, Ras el hanout, Ground ginger, Breadcrumbs, Flour, Preserved lemon, Mayonnaise, Oil, Cheddar cheese, Burger bun

Allergens

Milk, Egg, Gluten

Dietetics

Dietary regimen

High Protein

Calories

690 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 62g, Fat: 31g, Fiber: 6g, Sugar: 14g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 3.2mg, Potassium: 690mg, Sodium: 1030mg

Vitamins

Vitamin A: 190µg, Vitamin C: 145mg, Vitamin B6: 0.8mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, frying pan, spatula, tongs, whisk, measuring spoons, plate

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Burger, Sandwich

Occasions

Lunch, Dinner, Family Meal, Weekend Meal, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Moroccan, North African, French

Geographic

Tunisia, North Africa

Various

Aspect

Texture

Crunchy, Juicy, Tender, Creamy, Saucy, Soft

Flavors

Spicy, Savory, Sweet, Tangy, Smoky, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Store components separately in airtight containers,Refrigerate within 2 hours,Reheat chicken to 74°C / 165°F before serving), freezer : 2 months (Freeze cooked chicken and tchatchouka separately,Do not freeze assembled burgers,Thaw overnight in the refrigerator)