Flat chickenburger | insimoneskitchen.com

People from Argentina are big meat lovers. Plates stacked with big steaks and thick, juicy spare ribs are more than common in this country.
Eating meat is the standard hear and when you say that you are a vegetarian and don’t eat meat, Argentineans often respond with: “Oh, that’s no problem. Then we’ll make you something with chicken.”
Sounds like Dude heaven to me. ‘No meat for me today, please. I thin I’ll eat a chicken.’
And now that I’m getting started about vegetarians, I would like to say one or two things about these people who only eat greens and veggies.

Up to a point I can imagine that people refrain from eating meat because of the animal sympathy they are full of. But those same people seem to just not care about the suffering of the vegetables. Hypocrisy at its best, if you ask me.
Because more people don’t eat meat we have to turn up to growing of greens and the conditions vegetables have to live in are terrible.
Just because those vegetarians want to throw their bell peppers or cute little baby mushrooms in a frying pan.
And it can get even worse, because they throw the still alive green beans into boiling water. Very sadistic, those vegetarians.  Or they are whistling while they chop up their carrots before cooking them to pulp. How’s that for veggie misery?

Flat chickenburger with avocado mash | insimoneskitchen.com

Imagine those cute adorable vegetables having a nice life on the fields and enjoying the sun and then suddenly being ripped away and being thrown into a cardboard box. Often without even having a proper wash!
And then they are being transported to an unknown surrounding with neon lights and they are put on display.. completely nude.
At nine in the morning the shop opens and masses of visitors walk by with little prisons hanging on their arms (they call them shopping baskets) or even worse, the wire mesh prisons on wheels, shopping carts.
As soon as the visitors enter the humiliation starts: they touch you and pinch and squeeze you and then put you back in the box, just to start the squeezing again to your little brother or sister in the same box. Those that are thrown back in the box are the lucky ones.
The unfortunate ones are thrown in the little prisonbaskets or carts just to be skinned alive or cut to pieces. Before being cooked, grilled or smothered.

The ‘lucky’ veggies keep being picked up, squeezed and thrown back until nine in the evening after which the people stop running by the boxes. Then later, the neon lights die and the greens are locked up all night in a dark and cold store. In the dark you can practically touch the fear of the vegetables next to you and some rows behind you, you can hear the lemons crying softly. Yes, also the conditions of fruit are next to unbearable. And all those vegetables are totally defenseless (except for the red chilis. They set your mouth on fire when you bite them.) It’s insane if you think how much vegetables have to suffer. And we make it even worse because of our vegetarian wishes. We start growing greens on a big scale in glass houses, so the vegetables can’t even enjoy the fresh air anymore in their short time when they grow to puberty.  And all this just because some people want to be vegetarian?

Flat chicken burger | insimoneskitchen.com

I hereby want to make a statement for all the vegetable suffering in the world. Veggies are cute and nice and deserve a better life and surely some more respect (except for eggplants; those wicked laughing vegetables!).
People in Argentina are aware of this suffering and therefore don’t eat that much vegetables.

For all out there who have the IQ of a leek or less and don’t understand that this article was written just for fun: I am not a supporter of mass production and/or consumption of meat, but I do believe that people are born to live on a diet of meat, fish, vegetables and grains (we didn’t get the incisors just to eat plants, now do we?) The thing I promote is to look after the source of your products and try to find out if these ingredients have been grown and cultivated with honesty and respect to animals and plants, before you throw them into your fridge or freezer.

Flat chickenburger | insimoneskitchen.com

Pitabread chickenburger with avocado and matzos

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Delicious burger made from flatbread chicken,avocadobutter and some matzo for extra crunch
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 10 minutes
Total time 15 minutes

4 people


  • 4 pitabreads
  • 8 matzos you can also use the big tablecrackers
  • 4 chickefillets
  • 2 tbsp cajun spices
  • 4 slices of roasted bellpepper just the ones you get in a jar
  • 2 avocados mashed
  • 1 red chili finely sliced
  • 1 onion finely diced
  • 2 tbsp parsley finely chopped
  • 1 tsp tobasco

  • Preheat oven to 180°C.
  • Slice the chickenfillet in half lengthwise and then marinate the fillets with the Cajun herbs. To flatten the fillets some more, you can beat them a while between cling film (excellent for your anger management). Then heat oil in a frying pan and cook the fillets until crispy brown and done.
  • Put the pitabreads in the oven for ± 5 min or follow the directions on the package. You can also bake the pitabread in a toastroaster.
  • Meanwhile mix the mashed avocado with the sliced chili, diced onion, chopped parsley and tobacco, until you have a tasty green ‘butter’. Cut the bellpepper into thin strips.
  • Time to contstruct our flat burgers: Slice the pitabread and spoon a big dollup of the green butter on the lower half. Place a small hand of bellpepper strips on the butter and put a chickenfillet on it. Place a matzo on the fillet and smear some avocado butter on the matzo. Place another chickenfillet on top and put a second matoz on the fillet. Finish the burger with the top half of the pitabread.
  • Serve the ‘flat’ burger with some mango chutney or good piccalilli.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Today I make a burger of free range chicken, flatbread and matzos (yes, yeast are also living beings, people).
As an extra I make a green butter of avocado. True, avocado is one of those ingredients that suffer the same fate as other vegetables, but because of his ugly, wrinkled skin, he kind of deserves being mashed to a pulp.

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Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.