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15
CRISPY CHICKEN BURGER
6 pains à burger
3 blancs de poulet fermier
2 échalotes hachées
1 gousse d’ail hachée
2 cà s. de ras el-hanout
200 g de corn akes non sucrés
100 g d’oignons frits
1 avocat
10 feuilles de salade iceberg
4 blancs d’oeufs
100 g de beurre clarié
Sel et poivre du moulin
Sauce blanche
100 g de fromage blanc
100 g de mayonnaise
1 cà c. de zeste de citron jaune râpé
1 cà c. de gingembre râpé
1 c.àc. de moutarde
2 cà s. de baies roses écrasées
Hacher le poulet et le mélanger avec les échalotes, l’ail et le ras el-hanout. Assaisonner et former 6
steaks de la taille des pains à burger. Réserver.
• Mélanger tous les ingrédients de la sauce. Assaisonner et réserver.
• Mélanger et concasser les corn akes et l’oignon frit.
Couper la chair de l’avocat en petits dés puis ajouter les feuilles de salade émincées. Lier avec un
peu de sauce.
Tremper les steaks de poulet dans le blanc d’œuf légèrement battu puis dans le mélange aux corn
akes.
• Mettre en fonction l’appareil et préchauer les deux plaques.
Cuire les steaks de poulet sur la plaque plancha en ajoutant du beurre clarié. Compter 5 minutes
de cuisson de chaque côté. Assaisonner à votre goût.
• Pendant ce temps, couper les pains en deux et les dorer sur la plaque plancha.
Entre les deux tranches de pain chaud, déposer un peu de sauce et de mélange à l’avocat puis poser
le steak de poulet.
• Ajouter encore un peu de mélange et déguster.
21


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