The Hot-and-Spicy Burger with Chilli Sticks

Recipe for 10 small burgers

Great small burgers – filled with crispy Chilli Sticks, aubergine salad, feta and a tasty coriander mayo.

Halve the aubergines lengthwise and carve a cross-hatch pattern into the cut faces of the aubergines. Distribute on a baking tray, add salt and olive oil.

Cook at 150 degrees for 30 minutes. Then spoon out the flesh.

Peel the garlic and chop finely with the parsley.

Mix the aubergines with the garlic and parsley, season to taste with salt and pepper.

Cut the feta into 10 thin slices.

Finely chop the coriander leaves and fold them into the mayonnaise.

Season with salt and pepper.

Bake the Chicken Chilli Sticks in the deep fryer or in the pan/on the grill until crispy.

Meanwhile, slice the hamburger buns and lightly fry them on the grill.

Then spread mayonnaise on each half of the hamburger bun. First spread the aubergine salad on one side and top with Chicken Chilli Sticks and feta.

Cover with the top half of the hamburger bun! Serve!



20 Bedford Chicken Chilli Sticks

10 hamburger buns

200 g aubergine

2 cloves of garlic

4 parsley sprigs

with smooth leaves

10 Tbsp. olive oil

Salt and pepper

50 g feta

The leaves of

5 sprigs coriander

100 g mayonnaise