Pesto Chicken Burgers with Sweet Potato Chips
Give burger night a light update with a pesto chicken filling and garlicky sweet potato chips. We’ve pan-fried our chicken, but you could also grill yours on the barbecue for a smokier flavour.
Recipe
1
Bake Sweet Potato Chips
Preheat oven to 200°C fan-forced. Cut sweet potato into wedges and spread out on a lined baking tray. Crush garlic cloves, set half aside and place the other half in a bowl with 20ml (1 tablespoon) oil and a pinch of salt and mix to combine. Spoon garlic oil over sweet potato and mix well to coat. Bake for 30 minutes or until golden and tender.
2
Make Marinade
Zest and juice lemon. Place zest and juice in a bowl with remaining garlic and basil pesto and stir to combine. Divide mixture in half and set one portion aside to serve.
3
Marinate Chicken
Carefully cut chicken breast fillets into 1cm-thick slices. Place chicken in a large bowl with half the marinade and toss to coat. Set aside at room temperature for 10 minutes to marinate.
4
Make Tomato Sauce
Halve cherry tomatoes and thinly slice eschalots. Heat 20ml (1 tablespoon) oil in a frypan over medium heat. Add eschalot and cook, stirring occasionally, for 5 minutes or until softened. Add cherry tomatoes with 30ml (1 1/2 tablespoons) water and cook, stirring occasionally, for 10 minutes or until softened and collapsed. Transfer to a bowl, add red wine vinegar and stir to combine. Set aside. Wipe out pan.
5
Cook Chicken
Dust chicken in flour. Heat remaining oil in frypan over medium heat. Cook chicken, in batches, for 6 minutes each side or until golden and cooked through. Remove chicken and place on paper towel to drain. Wipe out pan.
6
Plate Up
Halve burger buns and toast, cut-side down, in frypan for 2 minutes. Spread bun bases with reserved pesto marinade and top with chicken, tomato sauce, rocket, parmesan and bun tops. Serve with sweet potato chips.