Neven Maguire's Buttermilk Chicken Burger

INGREDIENTS

• 4 Simply Better Irish Corn Fed Chicken Breast Fillets
• 350ml Buttermilk
• 2 Slices of Orange, cut in quarters
• 2 Garlic Cloves, crushed
• 2-3 Sprigs of Rosemary or Thyme

To Crumb the Chicken:

• 1 Pack Simply Better Ciabatta Breadcrumbs
• 2 Tbsp Simply Better Organic Mild Curry Spice Seasoning
• 1 Tbsp Simply Better Organic Turmeric
• 1 Simply Better Free Range Corn Fed Egg
• 2 Tbsp Simply Better Irish Rapeseed Oil
• 2 Tbsp Sesame Seeds
• 50g Plain Flour
• 1 Tbsp Milk
• Sea Salt
• 25g Butter

For the Tomatoes:

• 3 Tbsp Simply Better Extra Virgin Olive Oil
• 1 Tbsp Simply Better Balsamic Vinegar
• 8-10 Cherry Vine Tomatoes, cut into quarters
• 1 Tbsp Fresh Basil, chopped
• Zest of ½ Lemon
• Pinch of Sea Salt

For the Pesto Mayo:

• 1 Tbsp Simply Better Italian Pesto Alla Genovese
• 100g Mayonnaise

To Serve:

• 4 Simply Better Handmade Waterford Blaas, toasted
• Baby Gem Lettuce Leaves

METHOD

1. Place the chicken fillets in a shallow dish with the buttermilk, orange, garlic and herbs. Cover in cling film and place in the fridge for 2-3 hours or overnight.
2. Preheat the oven to 170°C Fan.
3. Place the breadcrumbs in a shallow dish, stir in the curry spice seasoning, turmeric and sesame seeds. Place the flour on a plate with a pinch of salt and mix, then beat the egg & milk together in another shallow dish.
4. Remove the chicken from the brine and pat dry with kitchen paper. Toss the chicken in the flour until well coated, then dip into the egg mixture and coat in the breadcrumbs & place on a plate.
5. Heat a non-stick frying pan with rapeseed oil & butter over a medium heat. Add the breaded chicken fillets to the pan and cook for 3-4 minutes on both sides. Transfer to an oven proof dish and cook for 18-20 minutes until the chicken is cooked through.
6. Place the tomatoes in a bowl with the olive oil, balsamic vinegar, basil, lemon zest and salt and set aside.
7. Mix the mayonnaise and pesto in a bowl and set aside.
8. To assemble the burger, smear some of the pesto mayonnaise on the base of the toasted Blaa bun, top with some baby gem lettuce and then add some of the marinated tomatoes. Add the cooked chicken and another dollop of pesto mayonnaise before topping with the Blaa. Serve immediately.