My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Peruvian Chicken & Coriander Soup (Aguadito de Pollo)

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I was really looking forward to the spring-like weather that had been announced for this weekend.  I got over excited that it said it was going to be around 14 degrees Celsius. My wishful thinking took over me and in that mindset I left the house in a lighter jacket. Wrong, wrong, wrong idea! I thought it would be a nice idea to go to a petting zoo, since the weather was going to be so nice. As weird as it may sound, I had wanted to pet a cow for more than a year now. I love animals and whenever I travel by train and I see the countryside and farm animals, I have an urge to go pet them. Crazy animal lover lady here!

Since our choice of transport here is by bicycle, we went to the petting zoo biking.  The sun was out and shining but the very cold wind was a bit too much.  I had left my gloves at home along with my winter jacket and the wind was actually hurting my hands as we biked.  It was still nice to go outside and get some fresh air.  The only cow we found at the petting zoo surely enjoyed her head being scratched. But because the wind was very cold, we ended up going back home earlier.  A soup like this is very welcoming after a cold day out.

This soup falls under the category we call “levanta muertos”. It means to wake up the dead.  It is called like that because many people have it at dawn or early in the morning after a night out drinking.  There are different versions of it, like with fish or mussels.

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I grew up eating this. It was something my mom would make often during winter.  It’s comforting and filling. And like a lot of Peruvian dishes, it is served with lime wedges. It is not the prettiest soup to photograph to say the least but it makes up for it in taste.  I had to look for a replacement for Aji Amarillo (Peruvian chili paste) because I am not always able to find it here.  I have started using Sriracha as a replacement in some dishes and for this it also works well. For the coriander rice version of this dish, you can click here.

This soup is ready in about 30 minutes. This recipe serves 3.

Ingredients:

2 bunches of coriander (without the hard stems)

200gr chicken breast, diced

10 cups of chicken stock

½ cup canned corn, or fresh

½ cup green peas, can be frozen or fresh

½ sweet pepper or bell pepper

1 red onion, chopped

1 clove of garlic, minced

1 tablespoon of sriracha or Peruvian Aji Amarillo paste (yellow chili paste)

1/3 cup of rice

Salt

1 tablespoon of vegetable oil

Lime wedges for serving

 

Blend the coriander with the stock and set aside.

In a large pot, add the vegetable oil over medium heat.  Add the onions, garlic, sriracha or Aji Amarillo, and sweet pepper.  Cook for about 2 minutes. Then add the diced chicken and rice. Stir for another minute and add the coriander stock. Cook for about 20 minutes. Then add the corn and peas.  Let it cook until the corn and peas are done. Taste for salt. Serve with lime wedges.