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24 August 2022

National Burger Day with GSN

 

It’s National Burger Day! Here at GSN HQ, we love a burger as much as the next person, so we’ve put together a list of our favourite recipes (featuring our infamous GSN Chicken breasts)…

 

CHICKEN KATSU BURGER

Serves 4 –

Ingredients:

For the Coating:

  • ½ tsp Salt
  • ¼ tsp Black pepper
  • Vegetable oil
  • 2 cup Panko breadcrumbs
  • 1 cup Plain flour
  • ¼ cup Corn starch
  • ½ tsp Baking soda
  • 2 eggs

To Serve:

  • 4 Brioche burger buns
  • Shredded green cabbage
  • Shredded red cabbage
  • Shredded carrot
  • mayonnise
  • Japanese Tonkatsu sauce
  • Dijon mustard

 

Method

  1. Remove your GSN Chicken Breasts from the freezer to defrost.
  2. Once defrosted, cut lengthways in half
  3. Season the chicken slices with salt and fresh ground black pepper. Set aside.
  4. Mix the shredded cabbage and carrot with 1-2 tablespoon of mayonnaise and set aside.
  5. In a large bowl mix the plain flour, corn starch and baking soda evenly. Whisk two eggs in another bowl. Place the panko breadcrumbs in a large shallow plate or bowl.
  6. Dredge the seasoned chicken with flour mix, then dip in whisked egg and re-dip in flour mix and egg. Then dredge in panko breadcrumbs, press gently on both sides. Repeat process to remaining chicken cutlets and set aside
  7. Heat the vegetable oil into medium heat 300°-325° F. Fry the coated chicken pieces for 2-3 minutes on both sides until crispy golden brown.
  8. Remove from oil and transfer to wire rack.
  9. To assemble the burger, spread the mustard on the burger bun bottom, place the shredded cabbage salad mix, then place the fried chicken. Topped with Japanese mayo and tonkatsu sauce and burger bun top part.
  10. Ready to serve! Enjoy!

 

Recipe courtesy of Khins Kitchen 

 

 

MEXICAN-STYLE CHICKEN BURGER

Serves 4 –

Ingredients

  • 4 GSN chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 lime, zested and juiced
  • 4 slices smoked cheese
  • 3 tbsp light mayonnaise
  • 4 ciabatta rolls, halved
  • 1 Little Gem lettuce, leaves separated

For the guacamole

  • 1 large avocado, halved and stoned
  • 10g fresh coriander, finely chopped
  • ¼ small red onion, finely chopped
  • 3 cherry tomatoes, finely chopped
  • 20g sliced jalapeños from a jar, finely chopped

 

Method

  1. Once defrosted, place the chicken breasts in a large bowl. Add the oil, paprika, half the lime zest and some seasoning; use your hands to rub them into the chicken.
  2. Heat a griddle pan over a medium-high heat until hot. Grill the chicken for 1 minute mins each side. Top each breast with a slice of smoked cheese after turning.
  3. Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and mash with a fork until smooth. Stir in the lime juice, coriander, red onion, tomatoes and jalapeños.
  4. In a small bowl, mix the mayonnaise with the remaining lime zest.
  5. Toast the ciabatta rolls, cut-side down, on the griddle pan for 1-2 mins. Spread the lime mayonnaise on the bottom halves of the buns, top with lettuce leaves, the chicken breasts and a big spoonful of guacamole, then sandwich with the tops of the buns.

Recipe courtesy of Tesco

 

 

CHURRASCO CHICKEN BURGER

Serves 2 –

Ingredients

  • 2 GSN chicken breasts
  • ½ orange, juiced
  • 1-2 tbsp peri peri sauce
  • 1 tsp golden caster sugar
  • ½ tbsp olive oil
  • 4 slices swiss cheese or cheddar
  • 2 large pieces from a jar roasted red peppers
  • 2 ciabatta buns, toasted
  • soft lettuce leaves
  • 4 tbsp deli-style coleslaw

Method

  1. Once defrosted, Cut the chicken breasts in half so you have 2 similar sized pieces that will fit in your bun and gently bash the thicker pieces to flatten. Mix the orange, peri peri, sugar and oil with some seasoning, then add the chicken and marinade for at least 30 minutes.
  2. Heat a griddle pan or heavy frying pan until hot. Grill the chicken for 1 minutes each side until it’s heated through. Add a slice of cheese to the top of the chicken and let it wilt a bit (or stick under the grill briefly).
  3. Put some lettuce and a slice of red pepper on each bun and top with the chicken, some coleslaw and the bun lids.

Recipe Courtesy of Olive Magazine 

 

 

CAJUN CHICKEN BURGERS

Serves 4 –

Ingredients

  • 4 GSN Chicken breasts
  • 1 tsp salt, divided
  • 1/2 medium onion, grated
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/4 tsp black pepper
  • 1 tsp spanish or regular paprika
  • 2 tsp olive oil
  • 4 slices pepperjack cheese
  • 2 mangos, diced
  • 1/2 cup diced red onion
  • 1/4 cup cilantro, chopped (about 2 tablespoons chopped)
  • 1 jalapeno, diced
  • 1 large garlic clove, minced
  • 2 tbsp lime juice
  • 4 buns

 

Method

  1. Once defrosted, coat the chicken in the spices
  2. Add chicken burgers toa large, hot pan & Sear until golden brown and almost blackened, about 1 minute. Add the cheese on top of the breast for one minute to melt.
  3. Add the mango, red onion, jalapeno, lime juice, cilantro, garlic and remaining 1/4 teaspoon salt to a medium bowl. Toss to combine. Season with salt and pepper.
  4. Serve burgers on a toasted bun and top with chopped onions and the mango salsa.

Recipe Courtesy of Cooking for Keeps

 

 

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