Sweet Chilli Chicken Burgers
Succulent, freshly cooked fillings layered in a toasted artisan bun with melted cheese, crisp seasonal salad, and signature house sauce.
Ingredients
- • 2 chicken breasts
- • 1 garlic clove, (peeled and crushed)
- • 2 tbsp soy sauce
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tbsp sweet chilli sauce
- • 1 tbsp honey
- • 1 red chilli, (seeds removed and finely diced)
- • 2 g fresh coriander, (finely chopped)
- • 4 bread rolls, (sliced in half)
- • 60 g cucumber, (cut into ribbons with a potato peeler)
- • 40 g lettuce, (roughly chopped)
- • 1 tomato, (sliced)
- • 4 tbsp light mayo
- • 2 tbsp sweet chilli sauce
Preparation Steps
Place a chicken breast on a chopping board and slice into one side of the breast, cutting horizontally to create two thinner pieces of chicken. Cut each thinner section into half and repeat with the other chicken breast.
In a small bowl mix the marinade ingredients together and pour over the chicken. Stir to coat, cover the dish and put in the fridge for an hour.
When the chicken has marinated, spray a frying pan or griddle pan with low-calorie cooking spray and set on a medium heat.
Add the chicken and cook for 4 minutes on each side until the chicken is cooked through, no pinkness remains and the juices run clear. Discard any leftover marinade.
While the chicken is cooking, mix the mayo with 1 tbsp sweet chilli sauce and spread onto the bottom half of the bread rolls. Drizzle the top of the rolls with the remaining 1 tbsp sweet chilli sauce.
When the chicken is cooked, place 2 pieces on the bottom half of each of the rolls. Top with cucumber ribbons, lettuce and tomato and serve with your choice of accompaniment.