Smoky chipotle grilled chicken burgers

Name: Smoky chipotle grilled chicken burgers
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4
Ingredients: 3 tbsp Essential Half Fat Mayonnaise; 30 g 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)

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.

0 out of 5 stars(0) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook17 mins
Total time22 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

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.