15-minute chicken & halloumi burgers
Ingredients:
- Chicken Breasts - 2
- Oil - 1 tbsp
- Hotsauce - 4 tbsp
- Lemon Juice - ½
- Buns - 2
- Cheese - 250g
- Cabbage - ¼
- Mayonnaise - 2 tbsp
- Sour Cream - 4 tbsp
- Lettuce - 4 leaves
- Red Pepper - 2
Instructions
- STEP 1 Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick
- Cut each chicken breast into two even pieces
- STEP 2 If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil
- Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through
- Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the lemon juice, and cook for an additional 1-2 mins until the sauce is reduced
- Remove the chicken from the heat
- STEP 3 If you're using an air-fryer, preheat it to 180C for 4 mins
- Add the chicken to the air-fryer and cook for 12 mins
- Drizzle over the chilli sauce and half the lemon juice and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced
- Remove the chicken and keep it warm
- STEP 4 While the chicken is cooking, toast the buns in the dry frying pan for 30 seconds
- Transfer them to a plate
- If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm
- Increase the air fryer temperature to 200C
- Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden
- Toss the cabbage with the mayo and the remaining lemon juice
- STEP 5 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers
- Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids
- Serve with any extra cabbage on the side or a green salad