CHICKEN BURGER STACKS
Crispy chicken, cheese, plenty of fresh salad, tomato relish and mayo, sandwiched together with golden kumara rounds. These chicken burger stacks are so so good!
I’ve had lots of good feedback on my beef burger stacks, so thought it might be time for a chicken version!
These chicken burger stacks are just like a regular chicken burger, but instead of the full burger and fries option (sometimes a little filling on your average weeknight!), the burger fillings are sandwiched together with kumara rounds.
Not so easy to eat with your hands, but just as tasty. Pretty impressive to look at too!
CHICKEN BURGER STACKS
Crispy chicken, cheese, plenty of fresh salad, tomato relish and mayo, sandwiched together with golden kumara rounds. These chicken burger stacks are so so good!
Ingredients
KUMARA ROUNDS
- 600 g large round red kumara / sweet potato (1lb 5oz)
- 1 Tbsp olive oil
SALAD
- 1 large avocado
- 1 large tomato
- 1 small red onion
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 2 Tbsp mayonnaise
- 4 large slices cheese (any type) (80g)
- 4 Tbsp tomato relish
- 60 g cos lettuce (2.1oz)
CHICKEN
- 1/3 cup brown rice flour (40g)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp paprika
- 550 g boneless, skinless chicken breasts (2 large / 1lb 3oz)
- 1 Tbsp olive oil
Instructions
Preheat oven to 220°C (430ºF) fan bake and line an oven tray with baking paper.
COOK KUMARA
Peel kumara and slice into 5mm / 0.2in thick rounds. Arrange in a single layer on prepared tray. Drizzle with oil and season with salt and pepper. Bake for 15 minutes, then flip slices over and cook for a further 10 minutes, until golden brown and crisp around the edges.
PREPARE SALAD
While kumara cooks, slice avocado and tomato. Thinly slice red onion. Whisk together yoghurt and mayonnaise and season with a little salt and pepper.
COOK CHICKEN
Mix flour, oregano, thyme, garlic powder and paprika in a shallow dish. Season well with salt and pepper. Cut chicken breasts in half horizontally to form thinner steaks. Dredge chicken in flour mixture, shaking off excess.
Heat oil in a large frying pan on medium-high. Add chicken and cook for approximately 4 minutes each side, until golden brown and cooked through. Remove pan from heat and place cheese slices on top of chicken to melt.
ASSEMBLE AND SERVE
For each burger stack, spread a couple of kumara slices with relish. Top with chicken and cheese, onion, avocado, tomato and lettuce. Spread a couple more kumara rounds with yoghurt mayo and place (mayo side down) on top of lettuce. Serve immediately.
Recipe Notes
WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: Make sure mayonnaise and relish are gluten-free.
INGREDIENT SWAPS / NOTES: If you’re not sure what cheese to use, try cheddar, Swiss or Colby. Brown rice flour helps to give the chicken a nice crispy coating. You can use cornflour instead, or plain flour if you don’t have either of these on hand.
STORING AND REHEATING: Chicken and kumara can be stored together in the fridge and reheated in the oven, frying pan or microwave. Store salad ingredients separately and assemble stacks just before serving.
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