Italian Chicken Burger

• Chicken drumstick 200 g
• Flour 20 g
• Ei no nutrition facts 0.5 Stk
• Panko 30 g
• Sweet paprika powder no nutrition facts 0.3 tsp
• Oregano no nutrition facts 0.3 tsp
• Salt no nutrition facts 0.5 tsp
• Black pepper no nutrition facts 0.5 tsp
• Light Mozzarella 50 g
• Tomate 15 g
• Rucola no nutrition facts 1 handful
• Greek yoghurt 35 g
• Sriracha Sauce no nutrition facts 1 tsp
• Lemon no nutrition facts 1 tsp
• Champignon 30 g
• Balsamic vinegar no nutrition facts 0.3 tsp
• Olive oil no nutrition facts 0.5 tsp
• Beioche Bun no nutrition facts 1 Stk

11 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Preparation & Coating Pat the chicken drumsticks dry and season both sides with salt, pepper and garlic powder. Slice the mushrooms and mix them in a small bowl with ½ tsp olive oil, a few drops of balsamic vinegar, salt and pepper. For the batter, whisk together the flour, ½ an egg, 1–2 tbsp water, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp oregano, a pinch of salt and pepper to form a smooth batter. First dip the meat in this batter, then coat it in the panko, pressing the breadcrumbs firmly onto the meat.

2. 2

   Cooking in the air fryer Place the breaded chicken drumstick in the air fryer basket and spray it lightly with a little cooking spray. Cook the meat at 180 °C for a total of 18 to 20 minutes, turning it carefully once halfway through. Add the prepared mushrooms to the basket for the final 8 minutes. In the last minute, place the 2 slices of low-fat mozzarella directly onto the hot chicken and allow the cheese to melt slightly in the switched-off air fryer.

3. 3

   Preparing the sauce & toasting the buns To make the burger sauce, mix 35 g Greek yoghurt with ½ tsp Sriracha, a splash of lemon juice and a pinch of salt in a small bowl until you have a smooth, creamy mixture. Cut the brioche bun in half and briefly toast the cut surfaces in a dry frying pan, in the oven or in an air fryer until they are slightly crispy and won’t soak up the sauce later.

4. 4

   Assembling and serving the burger Spread the prepared yoghurt and Sriracha sauce generously over the bottom half of the bun. Place the crispy chicken drumlet on top with the melted mozzarella and scatter the mushrooms from the air fryer over the top. Next, top the burger with the patted-dry tomato slices and a handful of rocket, lightly brush the top half of the bun with sauce, place the top half on and serve the burger straight away whilst it’s still hot.