Chicken Breast Burger with Potato Wedges

Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.

Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.

Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.

Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.

Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.