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.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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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

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