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.

BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

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