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Smoky chipotle grilled chicken burgers
These flavoursome chicken burgers can be marinated in the morning, so all that's needed later is to cook, and build. Chilled watermelon served alongside offers a contrast in flavour and temperature perfect for summertime. Or try a dressed salad of watermelon, cucumber and watercress, instead.
High in protein1 of your 5 a day
Serves4
CourseMain meal
Prepare5 mins
Cook17 mins
Total time22 mins
Ingredients
3 tbsp Essential Half Fat Mayonnaise
30g hot chipotle ketchup
4 Essential Chicken Thigh Fillets
4 Essential Wholemeal Giant Baps, split
g Essential Sunflower Oil, for greasing
4 slices Essential 30% Lighter Extra Mature Sliced Cheese
½ Essential Iceberg Lettuce, leaves separated
½ Essential Red Onion, thinly sliced into rings
8 thin slices ripe watermelon, chilled (optional)
Method
Whisk together the
mayonnaise and ketchup in a
large bowl. Toss in the chicken
thighs to coat, then set aside.
If preparing ahead, cover and
chill in the fridge.
Heat a griddle pan over
medium heat. Toast the baps,
cut-side-down, on the hot
griddle for 1-2 minutes, then
set aside. Grease the griddle
with a little oil and cook the
chicken for 5-7 minutes each
side, until golden and cooked
through, the juices run clear
and no pink meat remains.
Build the burgers, stacking
the chicken, then a slice of
cheese, followed by the
lettuce and onion rings. Serve
with the watermelon on the
side, if liked.
Cook’s tip
If there’s already ketchup in the cupboard, and chipotle paste in the fridge, stir a little chipotle into the ketchup to taste, then use as above. Or instead of the chipotle paste, mix hot smoked paprika with a dash of Tabasco, and a little dark brown sugar if you have it.
