Chicken burger in a pumpkin & rösti bun

Total time 45 mins

30 mins preparation time

6 mins cooking time

30 mins waiting time

The bun in this chicken burger recipe is replaced with a delicious pumpkin rösti. It comes with a spicy sauce and delicious coleslaw - both rounded off with Kikkoman Soy Sauce and Kikkoman Wok Sauce - Teriyaki.

Ingredients

10 portion(s)

For the meat:

chicken legs, 70 g each (boneless and skinless)

40 g

olive oil

40 g

lemon juice

12 g

chopped garlic

10 g

salt

3 g

dried thyme

125 g

flour, type 405

15 g

baking powder

2 g

paprika powder

2 g

garlic powder

2 g

onion powder

240 ml

cold water

Vegetable oil for frying

For the salad:

350 g

shredded red cabbage

80 g

grated carrots

55 g

mayonnaise

30 g

horseradish

20 ml

apple cider vinegar

25 g

brown sugar

35 ml

Kikkoman Naturally Brewed Soy Sauce

For the sauce:

250 g

Greek yoghurt

30 g

chopped capers

15 g

lemon juice

5 g

lemon zest

25 g

mayonnaise

25 ml

Kikkoman Wok Sauce - Teriyaki

For the pumpkin rösti:

1.2 kg

grated butternut squash

250 g

wheat flour, type 405

150 g

whole egg

2 g

ground cinnamon

60 ml

Kikkoman Wok Sauce - Teriyaki

30 g

olive oil

Allergens:

soybeans, gluten, milk, eggs, mustard, sulphites

Total weight per portion:

345 g

Weight per ingredient:

Meat, approx. 100 g Pumpkin rösti, approx. 160 g Salad, approx. 50 g Sauce, approx. 35 g

Preparation

Step 1

Mix the chicken in a bowl with the olive oil, lemon juice, garlic, salt and thyme. Coat the meat thoroughly and marinate in the fridge for 30-60 minutes.

Step 2

Meanwhile, prepare the batter. Mix the flour, baking powder, paprika powder, garlic powder, onion powder and salt with cold water to form a smooth batter. Preheat the oil to 175 °C for frying.

Step 3

Mix the red cabbage, carrots, mayonnaise, horseradish, vinegar, sugar and Kikkoman Soy Sauce in a bowl and set aside.

Step 4

In a small bowl, mix the yoghurt, mayonnaise, capers, lemon juice, lemon zest and Kikkoman Wok Sauce - Teriyaki and stir until smooth.

Step 5

Dip the chicken pieces in the batter and fry in hot oil for 6-8 minutes.

Step 6

In another bowl, mix the pumpkin with the flour, egg, cinnamon and Kikkoman Wok Sauce - Teriyaki.

Step 7

Heat the olive oil in a pan. Fry 80 g of the mixture per rösti over a medium heat for 3-4 minutes per side until golden brown.

Step 8

Brush the hash browns with the sauce. Place the chicken pieces and salad on top and serve as a burger, covered with a second rösti.