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

My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)
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!
  • 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
  1. ml of vegetable oil to cook the chicken
  2. grs of wasabi arugula or any lettuce of your choice
  3. buns of your choice
  4. Garden cress for decoration (optional)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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!
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