Asian Burgers

Preparation

minutes

Servings

persons

Nutrition

730

calories

Ingredients

4 chicken breast fillets (120 g each approx.)
1 tsp rapeseed oil
4 tsp light miso paste
4 large lettuce leaves, e.g. Frisée, loose-leaf lettuce or Lollo Bionda
150 g red cabbage
2 tbsp rice vinegar
salt
2 tbsp maple syrup
1 tbsp sesame oil
15 g wasabi paste
60 g mayonnaise
1 tsp lemon juice
1 carrot, approx. 80 g
8 SUNSWEET prunes
2 tsp toasted sesame seeds
4 large burger buns (75 g each)
4 tbsp roasted salted peanuts
2 tbsp fried onions

Instructions

Wash the chicken breast fillets, pat dry and sear briefly on both sides in hot rapeseed oil. Brush with miso paste and cook in a preheated oven (electric oven: 200 °C/ fan: 180 °C) for 10-12 minutes.
Wash the lettuce leaves and pat dry. Cut or slice the red cabbage into very fine strips. Mix with rice vinegar, salt, 1 tablespoon maple syrup and sesame oil. Mix the wasabi paste with the mayonnaise and lemon juice until smooth. Peel the carrot and cut into very fine strips. Cut prunes in half crosswise, spread with remaining maple syrup and sprinkle with sesame seeds.
Cut the burger buns in half and crisp up the halves in a hot oven for 3-5 minutes. Spread wasabi mayonnaise on the undersides, top with lettuce leaf and red cabbage, place the chicken breast fillets on top. Then place sesame seed-covered prunes over the chicken and finally add the carrot strips. Coarsely chop the peanuts and mix with the fried onions, sprinkle over the burger filling and place the burger bun lid on top.