IS MAYO GOOD FOR YOU RECIPES

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CRISP CHICKEN BURGERS WITH LEMON MAYO RECIPE | BBC GOO…



Crisp chicken burgers with lemon mayo recipe | BBC Goo… image

Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Total Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

4 chicken breasts
3 slices white bread , toasted
1 egg
1 tsp Dijon mustard
zest 1 lemon , juice from ½
4 tbsp reduced-fat mayonnaise
4 ciabatta buns, warm or toasted

Steps:

  • Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they’re about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
  • Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
  • Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

Nutrition Facts : Calories 396 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.8 milligram of sodium

MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK



Mayonnaise Recipe | Alton Brown | Food Network image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories     condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield 9 fluid ounces

Number Of Ingredients 7

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

  • In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
  • Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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