Barbecue chicken burger

Name: Barbecue chicken burger
Ingredients: 200 g chicken breast; 50 g barbecue sauce; 1 burger bun (80 g); 25 g cheese; 30 g cucumber; 2 lettuce leaves (10 g)

Meat - Barbecue chicken burger by Florica C. - Recipia

The barbecue chicken burger has boiled, shredded chicken in a sauce-bound filling, then goes into a bun with cheese, cucumber and lettuce. It comes out with a soft center, sauce clinging to the meat and a few crisp cucumber slices. I keep the chicken strips about 2 cm long, rather than shredding them into tiny pieces. Prep: 10 minutes. Cook: 20 minutes. Rest: 0 minutes. Total time: 30 minutes. Servings: 1. Approximately 720 kcal and 74 g protein per serving.

Ingredients

200 g chicken breast
50 g barbecue sauce
1 burger bun (80 g)
25 g cheese
30 g cucumber
2 lettuce leaves (10 g)

Preparation

1. Boil the chicken breast for 20 minutes, until the meat is no longer pink in the center. Drain it. 2. Tear the meat into strips about 2 cm long and mix it with the barbecue sauce. 3. Cut the bun and prepare thin slices of cheese and cucumber. 4. Put the cheese, cucumber, lettuce leaves and sauced chicken in the bun.

Notes

A regular bun contains gluten, and cheese contains dairy; for a gluten-free version, choose a certified gluten-free bun and check the sauce label too, and for a dairy-free version, use plant-based cheese. Chicken breast can be cut into even strips, while boiled boneless thigh stays juicier; use the same 200 g of meat. Barbecue sauce can already be salty, so taste it before adding any more to the mixture. Take your time tearing the chicken, the bigger strips are better in the burger. Serve it with baked potatoes on the side. Keep the filling separate from the buns, in a sealed container in the fridge for up to 3 days.