Wasabi chicken burger

Name: Wasabi chicken burger
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 305 g packs tempura chicken mini fillets; 300 g frozen sweet potato fries; 1 tsp furikake; 100 g mayonnaise; ½ tbsp wasabi paste; 4 brioche burger buns, halved; ¼ iceberg lettuce, leaves torn; 1 red onion, sliced

Satisfying burgers, with no deep-frying required. Add a kick with wasabi mayo and furikake –a Japanese-style seaweed and sesame seasoning

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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2 x 305g packs tempura chicken mini fillets
300g frozen sweet potato fries
1 tsp furikake
100g mayonnaise
½ tbsp wasabi paste
4 brioche burger buns, halved
¼ iceberg lettuce, leaves torn
1 red onion, sliced

Preheat the oven to 220ºC, gas mark 6 and cook the tempura chicken and sweet potato fries on separate trays, according to pack instructions. Alternatively, follow instructions for the air fryer. When the chicken comes out of the oven, season and sprinkle with about ½ tsp furikake.
Meanwhile combine the mayo, a pinch of salt and ½ tbsp wasabi, adding a little extra if you want to up the heat. Toast the buns, cut-side down, in a large frying pan over a medium heat.
To assemble, spread some wasabi mayo on the base of each bun, top with some lettuce, followed by the chicken and onion. Dollop with some extra mayo and add a sprinkle of furikake before closing the buns. Serve with the sweet potato fries, sprinkled with a little extra furikake.

Typical values per serving when made using specific products in recipe