If you love burgers and think you’re pretty crafty when it comes to putting flavours together, this is for you!
Burger Burger has partnered with Mainland and is running their Burger by Design Competition again and if you enter your burger design in-store or via the Burger Burger app, you could have the chance to get your burger featured as the ‘Burger of the Week’ at Burger Burger’s stores, along with the chance to win plenty of other cool prizes – including a Burger Burger Master class with Executive Chef & Co- Founder Adrian Chilton, to learn how to make your signature burger perfectly.
As a bit of inspiration to get involved, we created our dream burger on the weekend and have given you our specially crafted recipe below.
We opted to use Mainland’s Special Reserve Havarti cheese. With it’s creamy and subtle flavours, we thought something juicy and fruity would complement it nicely – and we think we outdid ourselves with our masterpiece. We call it “The Perfect Pearing” – a crumbed chicken breast burger with grilled Mainland Special Reserve Havarti cheese, topped with spiced poached pears and rocket on a bed of caramelised onion, sandwiched between an apricot chutney-slathered whole-wheat bun. Try it out and let us know what you think!
And if you’re keen to get creative like us and keen to win, visit a Burger Burger near you or enter your creation via the app now!
THE HADLOW GIRL’S “PERFECT PEARING” BURGER
(makes 4 burgers)
First, create your spiced poached pears.
- 4 firm pears
- 4 c water
- 1/3 c honey
- 1/3 c brown sugar
- 3cm piece of fresh ginger, peeled and sliced
- 1 tspn whole cloves
- 1 star anise pod, broken in half
- 1 tbsp cinnamon
Add the water, honey and sugar to a pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise and cinnamon.
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Scoop their cores out with a spoon. Put the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork. Take off heat and set aside.
Second, caramelise your onion.
- 1 large brown onion
- 2 tbsps olive oil
- 2 tbsps brown sugar
- 1 tbsps balsamic vinegar
1) Peel and slice onion into thin rings (or half-circles). Heat oil in pan over medium-high heat and add onions until they start to brown.
2) At this stage, turn the heat down and add the brown sugar and balsamic to the onions. Cook for another 5 minutes until they are soft, darker in colour and have developed a caramelised flavour. Take off heat and put to the side.
Third, get your crumbed Mainland Special Reserve Havarti chicken breast ready.
- 2 chicken breasts, butterflied so you have 4 thinner pieces
- 2 eggs, whisked lightly in a shallow dish
- ½ c brown rice flour (or wheat flour)
- 1 c brown breadcrumbs (or panko or white breadcrumbs)
- Olive oil and frying pan
- Salt and pepper to taste
- Mainland Special Reserve Havarti cheese
1) Preheat oven to 160°C.
2) Tip the rice flour onto one plate and the breadcrumbs onto another plate. Lightly coat each piece of chicken in the flour, shaking off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently.
3) Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until sizzling. Cook chicken, in batches, for 2 minute each side or until just cooked through. Season with salt and pepper.
4) Transfer to a baking tray and top each piece of chicken with two slices of Mainland Havarti cheese. Place in warm oven until the chicken is cooked through and the cheese has melted. This should take about 4-5 minutes.
Lastly, putting it all together.
- 4 whole-wheat burger buns
- Baby rocket
- Apricot chutney
Now that you have all your ingredients, cut the buns open and lightly toast them in the hot oven. When these are ready, to get the most out of the combination of flavours, layer the burger as follows:
1) Toasted whole-wheat bun base
2) Caramelised onion
3) 1 piece of chicken breast with Mainland Havarti
4) Half a poached pear, sliced
5) Handful of baby rocket
6) Bun top, slathered in your favourite apricot chutney