After all these holidays and beautiful dishes, I really wanted something familiar and proven – hamburgers. And although many will now say that it’s time to take on the figure, introduce fruits and low-fat yogurts into the diet, I’ll tell you this – a good hamburger has never prevented anyone from becoming better, and sometimes it helped)
Everything here is like in that song about sesame buns. But I want to tell you the recipe for an amazingly hot sauce, remember the films about Mexicans who eat holopenos on a dare and roar like children, so our sauce can be brought to such a state and to a more democratic one.
I will also tell you how I always cook chicken, breast, so that it is tender and not at all dry. The technology is simple and everyone knows it, but for some reason few people use it, and in the end they complain that the chicken breast is dry and who invented it at all.
Well, and quite a bonus for the lazy, I’ll tell you the philosophy of assembling a hamburger, what I always put in, what I add on occasion, what ingredients are good as a substitute, and so on. In general, the course of a young fighter for those who decide to cook a hamburger. Go!
Let’s start with the sauce: peel 2-3 cloves of garlic and cut into halves. 
Next up is hot peppers. One of the references is jalopeno, a Mexican pepper that is known for its wild spiciness, which is difficult to escape from. You can just take chili, red or green (60-70 gr.). If you are afraid of a too spicy result, you can replace part of the hot pepper with regular bell pepper. I usually do this: I cut half the peppers, separate from the seeds and puree in a blender. I try and understand – will I stand it, or should I dilute it with bell pepper.
Throw the garlic and peppers into the blender bowl and turn into crumbs.
Add the juice of one lime. You can, of course, replace the lemon. But the taste will be very different. Despite the fact that lime and lemon seem to be both citrus fruits – lime has a bitter taste, which is ideal, I repeat, ideal for spicy dishes. It is not for nothing that lime is put in spicy soups like tom yum.
Once the juice has been added, puree again. The mass will become more liquid and homogeneous. Yes, the sauce is ready.
Now heat a dry frying pan, preferably a grill frying pan. Warmed up, put the halves of the buns cut into the pan. Here’s secret number one. Why are we doing this? So that the bun in the assembled hamburger does not absorb sauces and toppings, soaking at the same time. As a result, we have a dry, fluffy bun, and a crispy crust will add texture to the dish, because it’s boring when all the ingredients are soft and kind.
While the buns are blushing, which is a minute and a half, let’s take care of the chicken. Everyone knows that a good housewife uses a bag to make chops. So the tools will remain clean and pieces of meat will not fly all over the kitchen. So, we take the breast, put it in a bag and beat it with a rolling pin so that the chop is a little thinner than a centimeter.
And here’s secret two and three. Clean kitchen and hands, thanks to the package. And juicy meat, which usually turns out dry, but not in our case. Everyone knows and loves meat chops, with chicken the same system, breaking the fibers, we make the meat more tender and juicy. This is the only way I always cook breast, whether for a hamburger or as a side dish. Salt and pepper the finished chop on both sides.
And fry in a pan on both sides. I don’t add oil because the pan is on the grill. See for yourself here, you may need to add some oil to keep the chicken from sticking.
And now the assembly. What is a hamburger? This is a bun, this is meat and these are vegetables with sauce. I always use two types of sauces – white (most often neutral yogurt) and the second (tomato, pepper, bbq, etc.). The first is needed simply so that the dish is not dryish, plus it fastens the bottom of the bun with a lettuce well. The leaf is the second important thing, it crunches, gives juiciness and almost does not affect satiety, for this we have meat. Sometimes I take cabbage. 
Next comes the meat. If you make cutlets, make them plump, one and a half to two centimeters, the only way the hamburger will be tasty and juicy. We have chicken, it will be juicy anyway, so we made it thinner. From one fillet you can get two or three “cutlets” for hamburgers. But first the tomato rings. This is a very important point – tomatoes give juice and a pleasant taste, which is great for vegetables and meat.
Sauce on top. We add our hellishly spicy. Therefore, nothing more is needed. If you take tomato or something similar, I advise you to add pickled cucumbers. Why? Their vinegary flavor will give you the flavor notes that a good burger needs. Otherwise, it will appear bland or flat.
Everything was collected, covered with the second part of the bun and served immediately with potato wedges, your favorite soda and a good mood.
