For me, burger is truly Summer meal! This time made with chicken fillets.
The fillets are grilled and stacked with fresh summer vegetables between two halves of gluten-free buns. Choose your favorite potato, sweet or regular and add a refreshing cocktail!
So easy to make but tasty!
Ingredients and preparation steps
For the chicken
- 450 g of chicken filets
- salt
- a little powdered red smoked paprika
- butter for the grilling
For the burger
- small lettuce head
- 1 large tomato
- 1 large purple onion
- 1 fresh cucumber
- sauce is optional – this time I added ketchup
- 300 g of potatoes
- 300 g sweet potato
- 6 gluten-free burger buns
For the cocktail
- 800 ml of water kefir
- 1 fresh lemon, peeled
- 10 leaves of fresh mint
- 4 leaves of fresh basil
- Heat the oven to 190 °C.
- Wash the vegetables.
- Peel the potatoes. Cut into cubes about 1.5 cm in size, place in a bowl, add oil, salt and paprika and mix well. Place baking paper on the pan and arrange potatoes and sweet potatoes. Bake in a heated oven until the potatoes turn golden yellow.
- While the potatoes and sweet potatoes are baking, make a cocktail. Blend all the ingredients for the cocktail, pour into a glass bottle, cover and put in the fridge to cool. If you want a sweeter drink, add a teaspoon of honey or as much honey as you like.
- Cut the burger buns into half. Cut the tomatoes, onions and cucumbers into rings and drain the excess water from the lettuce leaves.
- Wash the fillet steaks, dry them with a paper towel and add salt. When the potatoes are almost ready, grill the fillet on the melted butter.
- Arrange the baked fillet between the burger buns with sliced vegetables and add ketchup or sauce as desired. Salt the baked potatoes as desired, serve with a burger and a cold glass of water kefir cocktail!
Enjoy!
