Chickenburger with Hollandaise Sauce
2 servings
40 minutes
The chicken burger with Dutch sauce is an exquisite combination of juicy chicken fillet, delicate Dutch sauce with parmesan, and fresh vegetables. The Dutch sauce, a classic of French cuisine, takes on a unique character here thanks to cilantro and lemon juice. Historically a favorite addition to meat and vegetable dishes, it now gives the burger a unique creaminess and depth of flavor. Crispy buns with a golden crust, tangy pickled onions, and fresh cucumber make this burger a true gastronomic delight. Its taste is a harmonious blend of tender chicken, creamy cheese, and a hint of acidity from the sauce. A great choice for an exquisite lunch or dinner, this Dutch sauce burger is not just fast food but a true culinary masterpiece.
1
Clean the fillet from skin and membranes. Heat the grill pan, add a little olive oil, and fry the fillet for 4-5 minutes on each side. Remove from the pan, place on a wooden board, season with salt and pepper, and let it rest.
- Chicken breast fillet: 250 g
- Sea salt: to taste
- Ground black pepper: to taste
2
Slice the onion into thin rings, place in a deep bowl, add sugar, wine vinegar, salt and pepper, pour boiling water over it, stir and let it sit for 7-10 minutes. Drain the onion in a colander to let it dry.
- Onion: 1 piece
- Sugar: 1 tablespoon
- Wine vinegar: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
3
Slice the vegetables into thin rings. Cut the mozzarella into thin slices. Cut the chicken into crosswise slices.
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
- Mozzarella cheese: 50 g
- Chicken breast fillet: 250 g
4
To prepare the interpreted Dutch sauce: whisk the yolks in a metal container, add water, place over a double boiler while constantly stirring with a whisk, add lemon juice and butter, monitor the sauce's consistency; if it seems too thick, add water. Keep the sauce over the double boiler until slightly thickened. Remove from heat, add finely chopped cilantro, grated Parmesan cheese, salt and pepper; mix and cover with a plate to prevent the top layer from drying out.
- Egg yolk: 5 piece
- Water: 50 ml
- Lemon juice: 3 tablespoons
- Butter: 50 g
- Fresh cilantro (coriander): 5 stem
- Grated Parmesan cheese: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
5
Cut the buns in half and brown the inner parts on a grill pan. Remove from the pan. Place chicken fillet on the bottom part of the bun, add tomatoes on top, cover with mozzarella, and send to a preheated oven at 160 degrees to bake until the mozzarella has a golden crust.
- Round bun: 2 pieces
- Chicken breast fillet: 250 g
- Tomatoes: 1 piece
- Mozzarella cheese: 50 g
6
Remove the bases from the oven, place onion and pepper rings on top, generously drizzle with sauce, and carefully place cucumber rings on top. Cover with the bun lid.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
- Water: 50 ml
