Sweet and Spicy Chicken Burger
with Cajun butter potatoes
Buttery Cajun spiced baby potatoes sit alongside a fresh salad of baby gem and tomato and a juicy paprika spiced chicken burger encased in rich brioche buns in this undeniably delicious recipe.
(Contains Egg, Mustard)
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
(Contains Soya, Wheat)
Sweet Chilli Sauce
Cajun Spice Mix
Not included in your delivery
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Halve the potatoes (quarter larger potatoes).
- Add the potatoes to the boiling water, lower heat to medium and cook until fork tender, 15-20 mins.
- Drain in a colander and return to the pot, off the heat.
- Stir through the Cajun spice, salt, pepper and a knob of butter. Cover to keep warm.
TIP: To avoid turning on your oven, toast the buns in the toaster instead.
- Place a hand on top of the chicken. Halve horizontally to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken along with paprika, salt and pepper.
- Cook for 3-6 mins each side. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- While the chicken fries, trim the baby gem, halve lengthways and thinly slice widthways.
- Thinly slice the tomato.
- In a medium bowl, combine the mayo with salt, pepper, ½ tsp of sugar and 1 tbsp of oil (double both for 4p).
- Just before serving, toss the chopped baby gem through the mayo dressing.
- Pop the burger buns into the oven to warm through, 2-3 mins.
- Top the bun bases with a handful of the salad and a few tomato slices.
- Load on the chicken steaks and drizzle over the sweet chilli sauce and gochujang (use less if you don't like spice).
- Sandwich your burger closed with the top bun.
- Serve the remaining salad, tomato slices and Cajun butter potatoes alongside.
TIP: If cooking for kids, you might want to leave out the gochujang—it's very spicy!