Chicken Burger with Salsa

Cooking method

1. Step 1:

   

   Gather your ingredients. If you're not a fan of the slight bitterness of lettuce, I'd swap in tender napa cabbage leaves — they add the same fresh crunch but don't wilt as fast. And if cilantro's bold, soapy-for-some aroma isn't your thing, plain parsley works just as well.

2. Step 2:

   

   First, make the marinade: finely chop the green onion and the fresh herbs.

3. Step 3:

   

   Pull the green germ out of the center of each garlic clove — that's what leaves the harsh aftertaste later. Scrape the seeds and ribs out of the chili, too, since that's where most of the heat lives. If you like things spicy, feel free to skip that part.

4. Step 4:

   

   Finely mince the garlic and chili.

5. Step 5:

   

   In a deep bowl, combine the herbs, garlic, and chili with the olive oil and freshly squeezed lemon juice. Salt to taste and stir well. You want a loose, slightly tangy mixture — that's your marinade.

6. Step 6:

   

   Spoon about 2 tablespoons of the marinade onto a flat plate.

7. Step 7:

   

   Lay the chicken breasts on top and spoon another 2 tablespoons of marinade over them. Let them sit in a cool place for 2 hours.

8. Step 8:

   

   Stir the finely chopped cucumber and tomato into the leftover marinade, then set that aside too — it's your salsa.

9. Step 9:

   

   Once the chicken has marinated, lay it in a hot skillet along with its marinade. I didn't need any extra oil for frying, since there's already oil in the marinade. Sear the chicken over high heat for 2 minutes per side, then lower the heat and cook until golden. Check for doneness with a toothpick — just be careful not to overcook and dry out the meat!

10. Step 10:

    

    Warm the buns if you like and slice them in half horizontally.

11. Step 11:

    

    Spread a little mayonnaise on the bottom half of each bun. A touch of mustard is great here too.

12. Step 12:

    

    Top with a leaf of lettuce or napa cabbage (tough stem removed).

13. Step 13:

    

    Slice the cooked chicken in half lengthwise, then cut it into smaller pieces.

14. Step 14:

    

    Arrange the chicken on the bun.

15. Step 15:

    

    Spoon the salsa over the top, cap each one with the other half of the bun, and serve.