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Grilled chicken and aubergine burger
25 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 751
  • Fat about 39g
  • Carbohydrates about 59g
  • Protein about 37g
This is needed
This is needed for 4 people
Pesto
  • 50 g rocket
  • 20 g almond
  • 10 g basil
  • 1 garlic clove
  • 0.5 dl olive oil
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Grilled food
  • 2 chicken breasts (approx. 350 g)
  • 1 aubergine
  • 2 tbsp olive oil
  • 0.5 tsp salt
Charcoal/gas/electric grill
  • 6 crusty bread rolls
Burgers
  • 100 g Brie
  • 10 g basil
  • 100 g crème fraîche
  • 10 g rocket
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And that's how it's done
And that's how it's done
Pesto
Remove the thick stems from the rocket, pick the basil leaves, coarsely chop the almonds with the garlic. Puree everything with the oil, water, lemon juice and salt.
Grilled food
Halve the chicken breasts lengthwise and crosswise. Cut the aubergine into slices approx. 2 cm thick.
Coat the chicken pieces and aubergine slices in oil, season with salt.
Charcoal/gas/electric grill
Cover and grill the aubergine slices over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. Grill the chicken for approx. 3 mins. on each side. Cut open the bread rolls, spread 2 tbsp of rocket pesto over the cut surfaces, grill for approx. 1 min. (cut side down).
Burgers
Cut the Brie into thin slices, pick the basil leaves.
Cover the bottom half of the bun with the crème fraîche, aubergine slices, chicken, Brie and the remainder of the pesto. Add the rocket and basil, then cover with the top half of the bun.