Chicken schnitzel cheeseburger (my version)

Name: Chicken schnitzel cheeseburger (my version)
Ingredients: 4 chicken schnitzels; 4 buns; 100 g mayonnaise; 100 g mustard; 100 g ketchup; 4 slices of cheese; 2 pickles; 1 medium onion (150 g)

Meat - Chicken schnitzel cheeseburger (my version) by Axenia E. - Recipia

The chicken schnitzel cheeseburger is a sandwich with pickles, cheese and three sauces, layered in a split bun. The onion and pickles add a crisp contrast, while the schnitzel stays in the middle, between the mayonnaise-spread halves. I used homemade buns; I like thin schnitzels, which fit neatly between them. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 4. About 820 kcal and 34 g of protein per serving.

Ingredients

4 chicken schnitzels
4 buns
100 g mayonnaise
100 g mustard
100 g ketchup
4 slices of cheese
2 pickles
1 medium onion (150 g)

Preparation

1. Finely chop 1 medium onion and thinly slice 2 pickles. 2. Cut 4 buns in half and spread the cut sides with 100 g of mayonnaise, divided between them. 3. Put 1 chicken schnitzel on each bun, then divide 100 g of mustard, 100 g of ketchup and 4 slices of cheese among them. Add the pickles and onion, cover with the top half of each bun and press gently with your hand.

Notes

You can swap the cheese for cheddar, keeping the 4 slices; the buns and schnitzels may contain gluten, the mayonnaise egg, and the cheese dairy. Serve them with fries, while the buns have not yet absorbed the sauces. If you prepare the components ahead, keep the schnitzels separate in the fridge for up to 3 days; assembled burgers soften quickly. Choose schnitzels that fit the bun, with the edge extending no more than the width of the bun. Thick ones make the sandwich hard to hold, and the layers can slide around. Wet pickles can soften the bread, so pat them dry with paper towel after slicing. The filling can slide out when the sauces reach the edge, so leave a small border clear. For four servings, prepare the vegetables ahead and assemble the sandwiches just before serving.