Crispy Cornflake Chicken Burger
Prepare yourself for all kinds of ‘mmmm…’ with Annabel’s crispy chicken burger. Coated in crunchy cornflakes, smothered in a simple homemade tomato sauce, and topped with melted mozzarella cheese this just has to be on your menu plan this week! The greatest part? You can skip the burger making process entirely – just pick up HECK’s Chicken Italia Burgers, and you’re well on your way to enjoying the most mouthwatering burger experience!
- 10 mins.
- 15 mins.
- 2 burgers
Ingredients
2 Heck Chicken Italian Burgers
25g cornflakes
2 slices mozzarella
2 brioche buns
Lettuce leaves
25g cornflakes
2 slices mozzarella
2 brioche buns
Lettuce leaves
Quick tomato sauce
2 tbsp sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
2 tsp tomato puree
1 tbsp fresh basil, chopped
1 onion, finely chopped
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
2 tsp tomato puree
1 tbsp fresh basil, chopped
Method
- Preheat the oven to 180C Fan.
- To make the tomato sauce, heat the oil in a saucepan. Add the onion and fry for 5 minutes. Add the garlic for 30 seconds. Add the tomatoes, tomato puree and basil. Simmer for 10 minutes.
- Meanwhile, put the cornflakes into a polythene or sandwich bag. Crush to a fine crumb using a rolling pin.
- Coat the burgers in the crumbs. Place on a lightly greased baking tray. Bake for 15 minutes until golden. Spoon a little sauce on top of the burgers and a slice of mozzarella. Put back into the oven for 5 minutes until melted.
- Toast the buns. Add the lettuce and the burger and spoon a little extra sauce on top.
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