Peri Peri Chicken Burger

Ingredients 

• 4 boneless chicken breasts
• 4 teaspoons peri peri spice mix
• 4 burger buns halved
• Salt to taste
• Crushed black peppercorns to taste 
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 cup refined flour (maida)
• 2 eggs
• Oil for grilling
• 8 tablespoons mayonnaise
• A few Iceberg lettuce leaves
• A few processed cheese slices
• ¼ cup cabbage, finely shredded
• ¼ cup carrots, cut into thin strips

Method

1. Slice each chicken breast into two pieces and place on a plate. Add salt, crushed peppercorns, 4 tablespoons Peri Peri spice mix and ginger-garlic paste and rub well. Add lemon juice, rub again and set aside to marinate.
2. Mix together flour, salt, crushed peppercorns and remaining Peri Peri spice mix in a bowl.
3. Break an egg in a bowl, add salt and crushed peppercorns and beat well.
4. Dip chicken slices in beaten egg and coat with the flour mixture.
5. Heat some oil in a non-stick grill pan. Place chicken pieces in it and grill, turning sides, till fully cooked and evenly golden on both sides.
6. Halve the buns and toast all of them in the same pan till lightly browned.
7. Place the base halves on a serving platter, spread 1 tablespoon mayonnaise on each bun half. Top the base halves with lettuce leaves and place 2 grilled chicken slices on it.
8. Cut the cheese slices into thin strips. Take cabbage, carrot strips, cheese, some mayonnaise, crushed peppercorns and salt in a bowl and mix lightly.
9. Place some of this mixture over the grilled chicken on each bun half, cover with remaining bun halves and serve immediately with tomato ketchup.