Griddled chicken burgers with coleslaw
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
These griddled chicken burgers are my go to when I want something satisfying but quick. The beauty of this recipe is that it comes together in just 35 minutes from start to finish, making it perfect for a busy weeknight dinner. I love using chicken breast because it's lean and packed with protein to keep you feeling full. The crispy exterior from the griddle paired with creamy coleslaw creates the most delicious contrast, and honestly, it tastes far better than any takeaway burger. Topped with tangy mustard and fresh lettuce on a soft brioche bun, this is comfort food that doesn't require hours in the kitchen.
Ella x
Ingredients
- 400 gramschips(oven chips (optional))
- 380 gramsbritish chicken breast fillets(pack Essential British Chicken Breast Fillets)
- 2 tspessential olive oil(Essential Olive Oil, for drizzling)
- 1 tsporegano
- 4brioche burger buns(brioche burger buns, split)
- 4 tspfrench’s classic yellow mustard(French’s Classic Yellow Mustard)
- 2gherkins(gherkins or 4 cocktail gherkins, sliced)
- 1little gem lettuce( Essential Little Gem Lettuce, leaves separated)
- 300 gramswaitrose yogurt dressed coleslaw(pack yogurt dressed coleslaw, plus extra to serve, if liked)
Detail level
Instructions
- 1
Preheat the oven and cook the chips according to pack instructions. Meanwhile, put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin until around 1cm thick. Cut each breast in ½, then drizzle with olive oil, season and evenly scatter both sides with the oregano.
- 2
Heat a large, heavy-based frying pan or griddle pan over a high heat until hot. Cook the chicken, pressing down on it with a spatula, for 3 minutes each side, until golden and crisp on the outside, with no pink meat and juices that run clear. Leave to rest on a plate covered with foil, then toast the buns, cut-side down, in the pan for a minute or so.
- 3
To assemble, spread the bun bases with some mustard, then add gherkin slices and a chicken breast piece. Top with lettuce leaves and a couple of spoonfuls of coleslaw, then the bun lid. Serve with the chips, if using, and extra coleslaw on the side.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Campfire stew
Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Reviews
Sign in to write a review.