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.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,028kJ/ 483kcals |
|---|---|
Fat | 18g |
Saturated Fat | 6g |
Carbohydrates | 47g |
Sugars | 14g |
Fibre | 6.5g |
Protein | 30g |
Salt | 1.6g |
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