Get your hands Messi with Ingham’s Argentinian Chimichurri Chicken Burger!

Prep time: 5 mins | Cook time: 10 mins | Recipe QTY:  8 portions

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Ingredients

• 300g cauliflower florets
• 20g cumin powder
• 2 garlic cloves, crushed
• 3  x 3 cm lemongrass, crushed
• 8 brioche rolls, halved, toasted
• 8 Ingham’s Devil breast fillets
• Garlic aioli, to serve
• Mixed lettuce leaves, to serve
• 2 Lebanese cucumbers, peeled into ribbons

Chimichurri

• 1 long fresh green or red chilli, coarsely chopped
• 1 green shallot, chopped
• 2 garlic cloves, extra, peeled
• 1 cup fresh coriander leaves and stems
• 1/2 cup fresh continental parsley leaves
• 1/2 cup fresh mint leaves
• 80ml (1/3 cup) red wine vinegar
• 1 tablespoon olive oil

Method

1. Process the cauliflower in a food processor until finely chopped. Combine cauliflower, cumin, garlic and lemongrass in a large bowl. Season well. Sauté in a pan till cauliflower is soft.
2. Heat a large frying pan over medium heat. Spray with oil. Cook devil chicken fillets  for 4-5 minutes each side or until warmed  through.
3. For the chimichurri, process the chilli, shallot, garlic, coriander, parsley, mint and vinegar until finely chopped. Transfer to a bowl and stir through the oil. Season.
4. Brush bases of rolls with garlic aioli. Top each with lettuce, a piece of chicken fillet, spicy cauliflower  and cucumber. Spoon over some chimichurri. Cover with tops of rolls.