Summary

Ingredients

For buns:

• cottage cheese 0.5% (crumbly) 200 g
• egg 1 pc.
• corn starch 20 g
• gluten 40-50 g
• soy protein isolate 30 g
• salt 1/5 tsp
• sweetener 1/5 tsp
• baking powder 10 g
• refined vegetable oil (grease hands) 1 tsp.

For nuggets:

• turkey or chicken breast 700 g
• kefir 1% 1/2 cup
• spices for chicken with salt 1 tsp
• lemon juice 2 tablespoons
• egg white 1 pc.
• oat bran 4 tbsp

For filling:

• lettuce leaves 1-2 bunches
• fresh cucumber 1-2 pcs.

For the sauce:

• fat-free soft cottage cheese 170 g
• tomato paste 1 tbsp
• clove of garlic 1 pc.
• salt 1/3 tsp

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Instructions

1. Mix 200g crumbled cottage cheese, 1 egg, 20g corn starch, 40-50g gluten, 30g soy protein isolate, 1/5 tsp salt, 1/5 tsp sweetener, and 10g baking powder.
2. Knead the dough for 10 minutes until smooth and rubbery.
3. Grease your hands with 1 tsp vegetable oil. Divide the dough into 6 equal portions and shape each into an oblong or round bun.
4. Place the buns on a baking sheet lined with a silicone mat.
5. Bake in a preheated oven at 170 °C (338 °F) for 30-40 minutes until golden brown.
6. Cool the buns completely, then cut each in half.
7. Cut chicken breast into pieces and rinse well. Mix kefir, lemon juice, and spices in a bowl. Add the chicken and refrigerate for 1-2 hours.
8. Whisk 1 egg white in a bowl. Pour bran onto a flat plate.
9. Dip each marinated chicken piece in egg white, then coat with bran. Arrange on a baking sheet lined with silicone mat or parchment paper.
10. Bake in a preheated oven at 220 °C (428 °F) for 30 minutes until the chicken reaches an internal temperature of 74 °C (165 °F).
11. Make the sauce by combining soft cottage cheese, tomato paste, minced garlic, and salt to taste.
12. Cut each bun in half. Spread sauce on both halves, add a lettuce leaf, cucumber slices, and a chicken nugget to make the burger.