Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

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  • 4
  • Easy
  • 30 minutes
  • 20 minutes
  • Paul Cluver Chardonnay 2010


  • 2 T butter
  • 1 onion, thickly sliced
  • 125 g brown mushrooms, halved
  • 1 T harissa paste
  • 1 T olive oil, plus extra for frying
  • 4 chicken breasts, skinned and deboned
  • 1 baguette, for serving
  • For the aïoli:
  • 3 cloves garlic, crushed
  • 1 free-range egg
  • 1 free-range egg yolk
  • 1 lemon, juiced
  • 2 t water
  • 1/2 cup vegetable oil
  • Salt, to taste
  • For the pineapple relish, mix:
  • 1 pineapple, peeled and roughly diced
  • 1 t yellow mustard seeds, toasted
  • 1 T olive oil
  • 1 T honey
  • For the vegetable crisps:
  • 3 cups vegetable oil
  • 3 beetroot, thinly sliced
  • 4 parsnips, thinly sliced lengthways
  • 2 Beauregard (orange) sweet potatoes, thinly sliced lengthways
  • Sea salt, to taste

Cooking Instructions

Preheat the oven to 200°C. Melt 1 T butter in a large frying pan over a medium heat. Add the onion and fry until golden, then remove from the pan. Melt the remaining butter in the same pan over a medium heat and fry the mushrooms until golden.

Mix the harissa paste and olive oil and coat the chicken breasts in the mixture. Heat a grill pan over a high heat. Chargrill the chicken breasts for 3 minutes on each side. Transfer to a baking tray, brush with any remaining harissa mixture and finish in the oven for 5 to 7 minutes, or until cooked through but still succulent and tender. Slice diagonally.

Slice the baguette into quarters, then slice open each quarter. Fry, cut-side down, in hot oil until golden and toasted.

Assemble the burger by layering the aïoli, fried onions, sliced chicken breast, fried mushrooms and a spoonful of pineapple relish between two toasted baguette slices. Serve with the vegetable crisps.

To make the aïoli, blend the garlic, egg, egg yolk, lemon juice and water. While blending, slowly pour in the vegetable oil in a steady stream. Season to taste.

To make the vegetable crisps, heat the oil in a large saucepan. Carefully drop batches of first the beetroot, then the parsnips and sweet potato into the hot oil and fry for 1 to 2 minutes, until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. Season.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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