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Harissa Chicken Burger with Hummus

August 2, 2015 by GG 27 Comments

Harissa Spiced Chicken Burger

Harissa Spiced Chicken Burger

Just occasionally I hanker after junk food.  The delight of warm fish finger sandwiches with tartar sauce, the melting butter making rivulets as it catches in the overly orange breadcrumbs.  Frankfurters on toast, I know not the best meal.  but they remind me of trips to the Wimpy Bar, way before McDonald’s was around and we had Bender Burgers.  Frankfurters with little slits all along the length, deep fried so they curled and nestled perfectly in the circular bun.  Topped with ketchup they were a child’s delight.  Then there were chicken nuggets, crunchy on the outside, slightly greasy – in a good way, soft chicken inside.  With a squeamish loathing of any kind of meat fat, these were the perfect substitute for the real thing.  Now when I get that longing I have to play around with the flavours a bit.  My Harissa Chicken Burger is made with free range chicken breast, cut into 4 fillets, brushed with Harissa paste and then wrapped in Ras Al Hanout spiced breadcrumbs.  Its still Nuggets, but grown up style.

Butterfly a chicken breast illustration (From my notebook)

Butterfly a chicken breast (From my notebook)

4.3 from 3 reviews
Harissa Chicken Burger
 
Print
Prep time
17 mins
Cook time
27 mins
Total time
44 mins
 
A crispy, harissa spiced chicken burger, with a ras al hanout crumb on a bed of humus in a sweet brioche bun.
Glamorous Glutton: Glamorous Glutton
Recipe type: Main
Cuisine: Morrocan
Serves: 4
Ingredients
  • 100g Breadcrumbs
  • 1 tsp Ras Al Hanout
  • 2 Eggs beaten
  • 3 tbsp Plain flour
  • 350g Chicken breast (roughly 2 breasts)
  • 50g Harissa paste
  • 4 Brioche Buns
  • 200g hummus
  • 1 baby gem lettuce, leaves seperated
  • 2 tomatoes, sliced
  • Whole sweet chillis to taste
Method
  1. Set oven to 190c, 170c fan, Gas mark 3, 325f
  2. Spread the bread crumbs on a baking tray in a thin layer and bake for 5-7 minutes until just turning golden. Don't over cook as they will be toasted again when the chicken is baked.
  3. Remove the tray from the oven and sprinkle over the Ras Al Hanout, stir to combine well and set aside to cool.
  4. Set up a production line on your work top, with the beaten eggs in a small bowl, the flour spread on a plate and the cooled bread crumbs on another plate.
  5. If using chicken breast cut each breast into four pieces. Cut from top to bottom through the middle, effectively butterflying them, giving you two long fillets, then cut each of these in two from top to bottom giving you four long fillets. Or buy chicken mini fillets, these are slightly more expensive.
  6. Spread one side of each fillet with aromatic harissa paste and then dip into the flour, into the beaten egg and then into the spiced breadcrumbs and place on a baking sheet.
  7. Repeat for all the pieces of chicken , then bake in the oven for about 20 mins. They should be cooked but still soft.
  8. Meanwhile cut the brioche buns in half and toast the 8 halves
  9. Spread the bottom half of each bun generously with hummus
  10. Place lettuce and tomato on each half bun and top with two pieces of chicken. To make it sweet and hot add sweet chillies to taste. Place the toasted bun top on the chicken and serve with slaw and baked sweet potato fries.
3.2.2925

 

Filed Under: Baking, Chicken, Dinner, Lunch, Recipes, Sandwiches, Snack, Spices Tagged With: Burger, chicken, Chicken Burger, Harissa, Moroccan, Nuggets, Ras Al Hanout, recipe, Spises

« Griddled Vegetables With Asian Dressing
Updated Retro – Manchester Tart »

Comments

  1. cheri says

    August 2, 2015 at 9:18 pm

    This sandwich has all of my favorites, love how you put this together GG!

    Reply
    • GG says

      August 4, 2015 at 9:51 pm

      Thanks Cheri, have a go at it, it’s so well worth it. GG

      Reply
  2. Anna @ shenANNAgans says

    August 3, 2015 at 1:17 am

    We are having this for dinner! My belly is so excited. 🙂

    When you say you hanker for fish fingers, are they like the ones you get out of a box, that barely resemble fish, but most def a severed finger? HAha! Don’t get me wrong, I freakin love those *fo fishy treats, but wondered if you had a recipe for the real deal? I am always interested in how people make relatively simple dishes pop.

    Anyways, wishing you a SUPER week lovely.

    Reply
    • GG says

      August 4, 2015 at 9:55 pm

      I meant the fake ones, there’s something about all that processing that’s just so delicious. I’m working on a recipe for a more grown up version. GG

      Reply
  3. Rachel (Rachel's Kitchen NZ) says

    August 3, 2015 at 3:20 am

    Not very junky at all – GG – and very grown up – yum!

    Reply
    • GG says

      August 4, 2015 at 9:57 pm

      Great to eat, so full of flavour Rachel. GG

      Reply
  4. Angie@Angie's Recipes says

    August 3, 2015 at 7:43 am

    Such an amazing sandwich! I must try that harissa chicken filets!

    Reply
    • GG says

      August 4, 2015 at 9:48 pm

      Thanks Angie, it’s well worth making even if you just use the chicken as dippers into hummus. GG

      Reply
  5. Janice (@FarmersgirlCook) says

    August 3, 2015 at 8:40 pm

    What a great idea, I love those Moroccan flavours and a chicken breast in a bun sounds like a real treat.

    Reply
    • GG says

      August 4, 2015 at 9:46 pm

      They are so crunchy and delicious. The spices make them very moorish. GG

      Reply
  6. Heidi Roberts says

    August 3, 2015 at 9:39 pm

    I hardly ever have fish fingers but every now and again they are food of the gods!

    Reply
    • GG says

      August 4, 2015 at 9:44 pm

      Me either, but that first bite after so long is truly delicious. GG

      Reply
  7. Lorraine @Not Quite Nigella says

    August 4, 2015 at 1:28 am

    I love that drawing diagram GG! You are such a talented artist! 😀 And I have a total weakness for fried chicken at times 😀

    Reply
    • GG says

      August 4, 2015 at 9:43 pm

      Thanks Lorraine. I thought an illustration was better than lots of photos of unappetising raw chicken. GG

      Reply
  8. Prateek says

    August 4, 2015 at 2:40 pm

    Love the recipe , especially the fact that it has crunch and not made with ground chicken. Ras el Hanout is one of my favorite spices, may I ask what kind of harissa you have used? The store bought ones are often a hit and miss hence I make my own, but would welcome recommendations!

    Reply
    • GG says

      August 4, 2015 at 9:42 pm

      I buy my Harissa from waitrose supermarket. It has plenty of flavour and is very reliable. GG

      Reply
  9. Hotly Spiced says

    August 5, 2015 at 12:57 am

    I’m a wee bit addicted to junk food too but only now and then! This is a great ‘junk food’ alternative. I love the flavours in the burger with the harissa and that Moroccan spice. And hummus is a great addition. What a tasty burger! xx

    Reply
    • GG says

      August 16, 2015 at 1:34 pm

      Sometimes it just has to be the real junk though. 😉 GG

      Reply
  10. Maureen | Orgasmic Chef says

    August 5, 2015 at 10:43 am

    That’s how I cut my chicken breasts too. I didn’t know it was official – I just thought it was easy. This is a perfect chicken burger if you ask me.

    Reply
    • GG says

      August 16, 2015 at 1:35 pm

      You’re right it is easy but I’m often asked how to do it. I thought a diagram would make it easy. GG

      Reply
  11. Coffee and Crumpets says

    August 13, 2015 at 3:53 am

    Oh, I often think of Wimpy! They were so good as far as junk food goes.
    I often want a fish finger too…but my junk food weakness has got to be chips.
    Luckily, I don’t get to eat them often because there isn’t one place here that makes the chips like I want them to be.
    This burger looks awesome! I particularly like the Harissa and ras El hanout I love those flavours. Definetly a much better chicken nugget 🙂

    Reply
    • GG says

      August 16, 2015 at 1:36 pm

      Really good chips or really bad chip shop ones. Do you remember the Seashell in Liston Grove? They had fab fish and amazing chips. GG

      Reply
  12. ManjiriK says

    August 14, 2015 at 8:27 am

    All those goregous Mediterranean spices inside the burger and the breadcrumbs even must be really packing a punch of flavour !

    Reply
    • GG says

      August 16, 2015 at 1:32 pm

      The Glam Londoner wanted a bit more chilli, which would be good too. GG

      Reply
  13. Homemade & Yummy says

    August 14, 2015 at 1:09 pm

    Sounds great. I love all those spices….they also make the house smell wonderful when you cook inside. Sounds like a tasty and healthy burger. Thanks!!

    Reply
    • GG says

      August 16, 2015 at 1:32 pm

      These make great finger food without the bun too. GG

      Reply

Trackbacks

  1. Updated Retro – Manchester Tart says:
    August 10, 2015 at 9:15 pm

    […] idea of producing an up-date.  Not too far from the original as to make it irrelevant, but like my chicken burger, a grown up version that has all the elements of the original.  A sweet pastry crust, fresh […]

    Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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