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
- 2 tspessential olive oil(for drizzling)
- 1 tsporegano
- 4brioche burger buns(split)
- 4 tspfrench’s classic yellow mustard
- 2gherkins(sliced)
- 1little gem lettuce(leaves separated)
- 300 gramsyogurt 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.
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