Chicken burgers with tarragon mayo

Name: Chicken burgers with tarragon mayo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 505 g pack Essential Breaded Chicken Steaks; 500 g pack frozen sweet potato oven chips; 20 g pack tarragon, leaves picked and finely chopped; 5 tbsp light mayonnaise; 90 g wild rocket; ½ unwaxed lemon, zest and juice; 4 brioche buns, halved; 1 Essential Slicing Tomato, thinly sliced

Fragrant tarragon mayonnaise is the star of this simple supper, which puts ready-made ingredients to good use.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

505g pack Essential Breaded Chicken Steaks
500g pack frozen sweet potato oven chips
½ x 20g pack tarragon, leaves picked and finely chopped
5 tbsp light mayonnaise
90g wild rocket
½ unwaxed lemon, zest and juice
4 brioche buns, halved
1 Essential Slicing Tomato, thinly sliced

Method

Preheat the oven to 200°C, gas mark 6. Put the chicken steaks on one large baking tray and the chips on another. Bake for 22-24 minutes until the chicken is cooked through and no pink meat remains.
Meanwhile, in a small bowl, combine the tarragon and mayonnaise with 1 tbsp cold water. Season, then set aside. In another bowl, mix together the rocket, lemon zest and juice; season.
Toast the cut sides of the buns in a hot frying pan or under the grill. Spread 1 half of each with a spoonful of tarragon mayo, then layer up with the chicken, tomato, rocket and bun tops. Serve with the chips