Neil Perry's roast chicken burger. Photo: William Meppem
4 vine-ripened tomatoes
extra virgin olive oil
sea salt and freshly ground black pepper
1 roast chicken
4 bacon rashers, rind removed
4 burger buns
1 baby cos lettuce, washed and shredded
3 egg yolks
3 cloves garlic, crushed
sea salt and freshly ground white pepper
2 tbsp lemon juice
1½ cups olive oil (½ extra virgin olive oil and ½ regular olive oil)
Preheat the oven to 150°C. Core the unpeeled tomatoes and cut them in half horizontally. Place on a baking tray lined with baking paper, drizzle with olive oil, season with sea salt and pepper and roast for 1-2 hours.
To make the aioli, place the egg yolks in a bowl and whisk. Add the garlic, some sea salt and the lemon juice and whisk to combine. Continue whisking as you start to drizzle in the 1½ cups oil, very slowly at first. As the emulsion starts to form, add the oil in a steady stream. Don't let the oil sit on the surface as this can cause the mayonnaise to split. Add a grind of pepper and check for salt and lemon juice. (This recipe makes about 2 cups of aioli. What you don't use on the burgers will keep for about a week, covered, in the fridge).
Cut the chicken meat off the carcass in chunks, making sure to keep the skin on. Grill the bacon until done to your liking. Cut the buns in half and toast.
On the bottom half of each bun, place some shredded lettuce, a drizzle of olive oil, a rasher of bacon, 1-2 roasted tomato halves and some chicken pieces. Place a dollop of aioli on top, season with sea salt and pepper, add the top of the bun, press down and serve.
HOT TIPS I like the roast chicken burger with a big dollop of guacamole as well. Replace the chicken with a piece of freshly cooked beef fillet for a satisfying steak sambo.
- Main Ingredients - Chicken, Lettuce
- Course - Lunch, Dinner