hamburger with beetroot

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hamburger with beetroot

hamburger with beetroot






hamburger with beetroot
hamburger with beetroot



Ingredients
Number of persons
-
4
+

4 hamburger buns

350 g chicken breast

250 g raw beetroot

2 cloves of garlic

1/2 orange

2 limes

8 sprigs of flat-leaf parsley

250 g Greek yoghurt

2 teaspoons of Ras el Hanout

1 tablespoon of olive oil

Pepper from the mill

Salt




Preparation
Total Time: 35 min
Preparation time: 20 min
Cooking time: 15 min
Heat the olive oil in a frying pan and brown the chicken breasts.
Season with salt and pepper.
When they are well browned, sprinkle them with Ras el Hanout on each side and leave them to cook for another 5 minutes.
Cut into strips and leave to cool.
Peel the beetroot.
Prick it with a fork and grate it on a large-hole grid. Put it in a bowl.
Add salt, pepper and season with the juice of half an orange and half a lime.
Leave to marinate for 15 minutes.
Squeeze the juice of the remaining limes and mix 4 tablespoons with the yoghurt.
Add the chopped garlic, salt and pepper.
Remove the parsley sprigs.
Open the breads in half and toast them.
Spread them generously with yoghurt sauce.
Garnish the lightly drained beetroot stock with chicken strips and parsley leaves.
Top with hats and serve.

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