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Chicken burger and water kefir cocktail

For me, burger is truly Summer meal! This time made with chicken fillets.

The fillets are grilled and stacked with fresh summer vegetables between two halves of gluten-free buns. Choose your favorite potato, sweet or regular and add a refreshing cocktail!

So easy to make but tasty!

Ingredients and preparation steps

For the chicken

  • 450 g of chicken filets
  • salt
  • a little powdered red smoked paprika
  • butter for the grilling

For the burger

  • small lettuce head
  • 1 large tomato
  • 1 large purple onion
  • 1 fresh cucumber
  • sauce is optional – this time I added ketchup
  • 300 g of potatoes
  • 300 g sweet potato
  • 6 gluten-free burger buns

For the cocktail

  • 800 ml of water kefir
  • 1 fresh lemon, peeled
  • 10 leaves of fresh mint
  • 4 leaves of fresh basil
  1. Heat the oven to 190 °C.
  2. Wash the vegetables.
  3. Peel the potatoes. Cut into cubes about 1.5 cm in size, place in a bowl, add oil, salt and paprika and mix well. Place baking paper on the pan and arrange potatoes and sweet potatoes. Bake in a heated oven until the potatoes turn golden yellow.
  4. While the potatoes and sweet potatoes are baking, make a cocktail. Blend all the ingredients for the cocktail, pour into a glass bottle, cover and put in the fridge to cool. If you want a sweeter drink, add a teaspoon of honey or as much honey as you like.
  5. Cut the burger buns into half. Cut the tomatoes, onions and cucumbers into rings and drain the excess water from the lettuce leaves.
  6. Wash the fillet steaks, dry them with a paper towel and add salt. When the potatoes are almost ready, grill the fillet on the melted butter.
  7. Arrange the baked fillet between the burger buns with sliced vegetables and add ketchup or sauce as desired. Salt the baked potatoes as desired, serve with a burger and a cold glass of water kefir cocktail!