Evie’s Easy Chicken Burgers
My daughter’s
20 minute burger recipe that’ll have you skipping the drive-through!
EVIE’S EASY CHICKEN BURGERS
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 6
GFO, DF
INGREDIENTS
Olive oil for cooking
3 chicken breasts halved horizontally (800-900g)
Seasoning mix
1/2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
Evie’s secret sauce
1/2 cup mayonnaise
1 tsp sriracha
1/2 tsp chicken seasoning mix
Burger
6 pack of burger buns, halved
2 tomatoes, sliced
6 large lettuce leaves
1/2 red onion (optional)
To Serve
Fries (optional)
METHOD
Prep
Add seasoning ingredients to a small bowl, mix and set aside
Add sauce ingredients to a small bowl, stir together and refrigerate
Cut chicken breasts in half, horizontally then lightly sprinkle the remaining seasoning mix over both sides off the chicken pieces.
Halve the burger buns and slice the tomato (and onion if using)
Cook
Preheat the grill to toast the burger buns (optional). Heat 1 Tbsp of oil in a large frypan over medium high heat.
Cook the chicken for about 3-4 minutes on each side or until cooked through then transfer to a plate and cover with foil to keep warm, if not serving immediately
While the chicken is cooking, toast the burger buns (buttered or plain) on a tray under the grill, cut side up for about 30 seconds.
Assemble the burgers by spreading a thick layer of sauce on both buns. On the bottom bun, stack the chicken then lettuce, tomato, onion and top with the burger bun. Serve as is or with a side of fries.
NOTES
Substitutions/Additions: Use chicken thighs instead of breast. Add avocado, egg, grilled pineapple, cheese or any additional fillings you'd like.
Spice: Start with 1/2 tsp of sriracha in the sauce but taste and add as much as you'd like to reach your desired heat. You might want 1 Tbsp or more!
Prep ahead: You can prep all of the fillings, sauces, season the chicken in the morning then pop it into the fridge (covered) until you're ready to cook later on.
Dietary: Use gluten-free burger buns to make this GF
Leftovers: We cook this for our family of 4 and keep the additional chicken, fillings and 2 burger buns to pack chicken rolls for lunch the next day.