Burgers for me are weekend food (not every weekend mind you), but there is nothing stopping you from making this during the week. I prefer a homemade burger to a take-out one any day of the week. Also, if you make it yourself you have more control about what ingredients are used and how it’s prepared and so on.
*Note: This post may seem like it takes a long time to make this burger, but I promise it’s quick and easy. You’re only spending about 10 minutes at the stove. The rest of the ingredients are popped into the oven before the burger is assembled.
How I made it
Butterfly chicken breasts. Rub with a small sprinkling of Packo roasted masala, Ina Paarman chilli and garlic seasoning and some olive oil (just enough oil to lightly coat the breasts – about a tbsp for each fillet). Heat a non-stick frying pan and place chicken in once pan is nice and hot. Cook on each side for a few minutes (about 4 on each side) until done. Mix equal amounts of tomato sauce and Worcester sauce and brush over each fillet. This will add some gloss as well as a slightly barbeque flavour.
Place a few rosa tomatoes and sliced red onion in a baking dish. Rub with olive oil, salt and pepper. Bake in a 180° oven until the tomato skins start bursting.
Slice an aubergine, brush with olive oil and season with salt and pepper. Place on a baking sheet and then into a 180° until softened. If they’re sliced very thinly they become crisp with is a nice texture in the burger.
Toast the inside of the buns. Place a slice of cheese on the bottom bun, followed by the veg. Top with chicken and fresh spinach and close burger. Devour.