This dish takes advantage of the seasonal cabbage, replacing the traditional iceberg that you would usually find as a burger accompaniment. Gently sautéing the cabbage brings out the sweetness of the vegetable, and gives the burger some extra bite.
SERVES 4
● 4 organic chicken breasts
● ½ head of Savoy cabbage, chopped
● 200g brie, sliced
● 4 tbsp cranberry sauce
● 4 burger buns
● A little olive oil to fry
For the marinade:
● 1 garlic clove
● 1 tbsp dried sage
● 1 tbsp dried oregano
● 2 tsp tabasco or other hot sauce
● Salt and pepper
METHOD
1. Start by popping the chicken breasts into a zip-lock bag with the marinade ingredients and shake the bag about to evenly coat the fillets. Place in the fridge overnight to marinate.
2. Heat a pan or griddle with a little olive oil and fry the breasts for 3 minutes on each side, or until cooked through.
3. Halfway through the cooking time, add the chopped cabbage and sauté. Remove the chicken breasts and rest on a plate for a few minutes. Toast the buns for 30 seconds on the still-hot pan. Assemble the burgers by layering the cabbage, chicken, brie and cranberry sauce between the buns.