Argentinian chicken burger with bluefin cheese

Name: Argentinian chicken burger with bluefin cheese
Cook time: 25 min
Total time: 31 min
Yield: 4
Cuisine: Argentinian
Ingredients: 400 g free range chicken fillet; 2,5 el Argentinian grill spices; 50 g Bleu d'Auvergne; 50 g cream cheese natural; 4 organic rose rolls; 295 g grilled red peppers in a pot; 400 g rivolo cherry tomatoes; 20 g fresh parsley; 1 jalapeño pepper; 1 baby romole lettuce

Homemade chicken burger with Argentinian herbs, blue cheese, cream cheese, grilled peppers and baby currant lettuce.

Ingredients

Kitchen Stuff

1 food processor
1 grill pan

Directions

Preheat the oven to 200 ° C.
Put the free-range chicken fillet, herbs and salt in the food processor and grind almost fine.
Form the citizens with moist hands. Heat the grill pan and grill the burgers in approx. 12 minutes. Turn halfway.
Crumble the cheese and mix with the cream cheese. Divide this cheese mixture over the burgers for the last 3 minutes and let it melt.
Meanwhile, bake the rolls according to the instructions on the package.
Drain the grilled red pepper, but collect 2 tbsp oil (for 4 people). Cut the pepper into strips.
Cut the cherry tomatoes in quarters and the parsley fine.
Mix the rest of the Argentinian grill spices with the collected oil, pepper and salt.
Mix the pepper strips, cherry tomatoes, parsley and herb oil in a bowl.
Cut the stalk of the jalapeño pepper, remove the seeds and cut the flesh into thin rings.
Cut the buns open. Remove the leaves from the baby cream salad and spread over the bottom halves of the buns.
Place the chicken burger, the cheese mixture and the pepper rings in succession. Put the top of the buns on top and serve together with the salad.