Oven-baked chicken burger

For the chicken

700 g skinless, boneless chicken thigh 100 g cornflakes 2 eggs 60 ml olive oil (4 tbsp) 1 tsp paprika 1 tsp garlic powder salt pepper

For the sauce

200 g Greek yogurt 2 tbsp mayonnaise 1 tbsp mustard 1 tbsp honey 1 tbsp lemon juice 1 small pickled cucumber, grated salt pepper

For serving

4 burger buns 1 head iceberg lettuce 2 tomatoes

Preheat the oven to 190°C with fan.

Place the cornflakes in a blender and pulse until they become coarse crumbs.

Cut the chicken thigh into burger-sized pieces and season with salt and pepper.

Beat the eggs in a bowl.

Dip the chicken first in the egg and then in the cornflakes, pressing well so they stick.

Place the pieces on a baking tray lined with parchment paper, drizzle with the olive oil and bake for 25 minutes until golden and crispy.

In a bowl, mix the yogurt, mayonnaise, mustard, honey, lemon juice and grated pickled cucumber until a creamy sauce forms.

Slice the iceberg lettuce and the tomatoes.

Warm the buns lightly, spread sauce on the base, add the chicken, iceberg and tomato, and close with extra sauce.

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Oven-baked chicken burger

Servings

Preperation

Cooking

Waiting

For the chicken

For the sauce

For serving

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