TOMAMI CHICKEN-BBQ BURGER
Chili+Ingwer, Ketchup
meat
main course
medium
Stevan Paul
INGREDIENTS FOR 4 PERSONS
2 chicken legs (de-boned by your poultry shop, with skin, boneless, cut in half to create four pieces)
Salt
1 onion
1 clove of garlic
Olive oil
100 ml TOMAMI Ketchup
4 tbsp. liquid honey
Optional: 1 pinch of smoked paprika powder “Pimenton de la Vera” (see tip)
TOMAMI Hot Sauce Chili + Ginger
4 burger buns
mustard
Mayonnaise
1 small red apple
4 lettuce leaves
INSTRUCTIONS
Take the chicken out of the refrigerator 1 hour before preparation, season with salt, cover and allow to rest at room temperature. In the meantime prepare the TOMAMI BBQ sauce: Peel the onions and garlic, dice finely, add salt and sauté in a pan in 2 tablespoons of olive oil over a low heat until golden brown. Add the TOMAMI Ketchup, honey and the smoked paprika powder (if using). Simmer in a pan without a lid for 2 minutes and allow to thicken. Season with TOMAMI Hot Sauce Chili + Ginger until to taste.
Leave to cool down.
The charcoal must be glowing and covered in a layer of white ash. Brush the chicken lightly with a little olive oil, then grill on the skin side for 2 minutes. Turn and grill on the meat side, in the now closed grill for 6 minutes. Turn again and grill again on the skin side for 6-8 minutes on the closed grill.
Spread the bottom half of the burger rolls thinly with mustard and the lids thinly with mayonnaise. Cut the chicken into strips and put onto the bottom half of the burger rolls. Cover with the BBQ sauce, add freshly cut apple and lettuce on top. Put the lid on and serve immediately.
Tips:
– Serve with coleslaw.
– The TOMAMI BBQ sauce also goes well with any kind of grilled meat, grilled corn on the cob
and smoked grilled tofu.
– As an alternative to smoked paprika powder, you can also add a smoky note to the sauce by
using a little smoked salt, but don’t forget that you are adding more salt.
Preparation time: 25 minutes (plus time for barbecuing)
A recipe by Stevan Paul
Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking:
Really Good Cooking – Simply Combine – Unlimited Possibilities”.
