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.

Brownie with Peanut Butter Cookie Crust, Whisky Caramel Sauce and Sea Salt

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I had been craving something very rich. I ate chocolate and cookies but they didn’t cut it. I wanted to make a slightly salty dessert and this happened to satisfy my winter munchies. It’s rich, fudgy on the inside, crunchy peanut butter bottom, some caramel on top and some sea salt. It ticked all the boxes. My hubby and I shared the last piece before having breakfast.

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This recipe is for a 19cm round cake mold. I used one with a detachable bottom.

Ingredients:

For the peanut butter cookie crust:

½ cup of smooth peanut butter

56grs of softened butter

¼ cup + 2 tablespoons of white sugar

¼ cup of packed brown sugar

1 small egg

1 teaspoon of milk

½ teaspoon of vanilla essence

½ cup + 2 tablespoons of all-purpose flour

½ teaspoon of baking soda

¼ teaspoon of baking powder

Pinch of salt

For the brownie:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Whisky caramel sauce:

½ cup of sugar

2 tablespoons of water

¼ cup of heavy cream

¼ teaspoon of vanilla essence

½ tablespoon of Whiskey

½ a tablespoon of salted butter

Extra:

Sea salt

Blueberries

 

Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit  to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.