15-minute chicken & halloumi burgers
Ingredients
Method
- 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.
- 2
Cut each chicken breast into two even pieces.
- 3
If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil.
- 4
Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through.
04:00 - 5
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.
02:00 - 6
Remove the chicken from the heat.
- 7
If you're using an air-fryer, preheat it to 180C for 4 mins.
04:00 - 8
Add the chicken to the air-fryer and cook for 12 mins.
12:00 - 9
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.
02:00 - 10
Remove the chicken and keep it warm.
- 11
While the chicken is cooking, toast the buns in the dry frying pan for 30 seconds.
00:30 - 12
Transfer them to a plate.
- 13
If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm.
02:00 - 14
Increase the air fryer temperature to 200C.
- 15
Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden.
10:00 - 16
Toss the cabbage with the mayo and the remaining lemon juice.
- 17
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers.
- 18
Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids.
- 19
Serve with any extra cabbage on the side or a green salad.
Source: original recipe