• 4 burger buns
  • 2 chicken tenderloins
  • 1ts curry powder
  • olive oil or butter
  • 100g Beaufort cheese (or Comté cheese)
  • 4tbs mustard, 8tbs mayonnaise
  • 1 pinch dried chipotle flakes
  • 1 pinch piment d’Espelette
  • 1ts paprika powder
  • 3tbs ketchup
  • 1ts smoked paprika powder
  • bell pepper
  • tomato
  • lettuce
  • salt and pepper


Mix half of the mayo with the mustard. Put aside.
Mix the other half of the mayo with the ketchup, chipotle, piment d’Espelette, paprika and smoked paprika.
Wash and slice the bell pepper and the tomato. Chop up the lettuce.
Slice the cheese.
Cut the chicken tenderloins down the middle. Rub them with the curry powder, pepper and salt.

Heat a pan and melt the butter (or heat up the olive oil.) Fry the chicken on both sides until ready.
Put the burger buns in the oven (180°C) for 1 minute.

Build the burgers: place lettuce, tomato and bell pepper slices in the buns along with the tenderloin, the cheese and both of the sauces.