There are two things in life that you can guarantee will make you happy. Getting laid, and eating a fat juicy burger. Now whilst I can't guarantee the first of the two things, I can guarantee the second. Today I took the concept of a burger and combined it with the garlicky deliciousness of the chicken kiev to create the well, chicken kiev burger!

To make my chicken kiev burgers you will need:

• 4 small-medium chicken breasts (or thighs)

• 250g unsalted butter or butter spread

• 2-3 garlic cloves

• A good handful of chopped parsley

• 4 seeded burger buns

• 2 eggs

• About 4 tbsp of plain flour

• About 8 tbsp of breadcrumbs

• 1 lime (juice only)

• Salt & pepper

• Oil for frying

Toppings (you can add whatever you like, but this is what I added

• Sliced red onion

• Pickled jalapenos

• A little mayo

• Little gem lettuce

Method:

Make the garlic butter

1. To a bowl add the softened butter, minced garlic and chopped parsley. Add a pinch of salt and mash the butter into a paste then place to one side or in the fridge.

Make the breaded chicken cutlets

1. Take the chicken breasts and remove any sinew, chewy bits, cartilage etc and remove the mini fillet (save it for something else).

2. Place each chicken breast in-between 2 pieces of cling film and beat each breast flat until it's about the thickness of a £1 coin and a uniform thickness all over.

3. Crack the eggs into a bowl and add a pinch of salt. This helps loosen the eggs slightly making them easier to work with when breading. In two separate bowls add the flour and breadcrumbs, and season the flour lightly with salt & pepper.

4. Take each chicken breast and dip into the flour first, shaking off any excess, then into the egg, then finally the breadcrumbs. Pack the breadcrumbs on well, then place both chicken breasts to one side ready for frying.

Do your mise en place!

1. Get any toppings, sauces etc ready before you fry the chicken. This makes life so much easier when assembling your burger.

2. At this point too, you can lightly toast your buns if you so wish. I did mine by lightly buttering the bun halves and frying gently in a medium hot dry pan until a light golden brown.

Fry the chicken

1. To a frying pan add about 2 tbsp of oil such as sunflower, vegetable or rapeseed and bring to a medium heat.

2. Add your chicken cutlets to the pan facing away from you to avoid splashing hot oil on yourself. Don’t mess around with hot oil people, it will mess you up!

3. Fry the cutlets for around 3-4 minutes each side until the chicken is cooked through, and the breading is a nice golden colour.

4. Once the chicken is almost cooked through, add a couple of tbsp of your garlic butter to the pan and as it melts, baste the chicken cutlets just for the last minute or so.

5. Next, remove the chicken cutlets from the pan and leave to rest on your cutting board or a warm plate just for a minute to allow the juices to get back into the chicken and for the muscle fibres to relax. That’s how you keep your chicken nice and juicy!

Assemble your chicken burger

1. Add your salad, sauces etc to the bottom part of your bun, then lay on top one of the chicken cutlets.

2. the add a little more of that garlic butter, before squeezing over a little lemon or lime juice. This really cuts through some of that richness.

3. Finally add some sliced red onion, add the top of your bun and enjoy!

Serve with fries or enjoy on it’s own!