Chicken Tenderloin Burger

This super easy and quick chicken tenderloin burger should take you no more than 15 minutes to make, once you got all the ingredients ready and handy. I used chicken tenderloins, as they cook really fast and 3 of them fit a burger perfectly, thus ensuring chicken and goodness in every bite. I have used 2 types of cheese in this, mainly provolone and smoked gouda. It complements the chicken very well and along with the baby arugula leaves, make it a perfect combination . Brioche bun is always my favorite for a burger and just adds that rich buttery taste to each mouthful, not to mention it holds the contents of the burger very well as well! The onions are optional, but they add the sweetness to this burger and the sriracha mayo, the bit of heat which makes everything delicious.

{Recipe}
Chicken tenderloin burger with melted provolone, smoked gouda cheese and baby arugula leaves tucked in a brioche bun

INGREDIENTS:
Chicken tenderloin strips-3
Brioche bun-1
Rosemary leaves – 1sprig
Garlic powder-1tsp
Salt
Peppercorn medley
Cayenne pepper-1tsp
Provolone cheese-1slice
Smoked gouda cheese (grated)
Baby arugula leaves
Sriracha mayo
Onion-A few slices
Olive oil

PREPARATION:
1)Keep all the above mentioned ingredients on the table. Now, add the chicken strips to a bowl, along with the rosemary leaves, cayenne pepper, salt, peppercorn medley and garlic powder. Mix well. Add some olive oil as well. Marinate for 30 minutes.
2) On a hot pan, add the chicken tenderloin strips and cook for about 6-7 minutes on each side or until completely cooked. Keep them aside.
3) To the same pan, add a touch of olive oil and the onion slices and season the slices with some salt and pepper. Sauté the slices till caramelised. Also, toast the buns on the same pan, till golden brown.
4)Now build your burger, base of the bun first, then some sriracha mayo, then the chicken,now melt some cheese from the remaining heat in the pan, top the chicken off with the melted provolone and gouda cheese, then some caramelised onion slices, and the baby arugula leaves along with the top of the brioche bun. Serve as shown. Enjoy! 🙂