Chilli Chicken Burger
Burger night is our favourite night! Dig into this extra quick chilli chicken burger with sweet potato fries. The chilli jam adds a lovely sweet and spicy flavour to the chicken and we've simply added some cheese, mayo and crunchy lettuce to finish it off. Easy and delicious!
Number of servings
Ingredients
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3 Chicken Thighs (skinless)
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1⁄4 Cup Chilli Jam (GF)
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2 Cheese Slices
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75g Pack Baby Cos Leaf
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400g Sweet Potato
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2 Pack Milk Burger Bun (4.5in)
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4 Tbsp Mayonnaise
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Baking Tray
1 Make Wedges
Preheat oven to 200°. Cut sweet potato into wedges, toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.
2 Cook Chicken
Pat chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook on both sides for 5 minutes or until cooked through. Once cooked, turn heat down to low and add the chilli jam, coating the chicken well. Turn off and keep warm.
Tip! Heat the chilli jam on low heat as it will burn if left on high heat.
3 Toast Buns
Cut the buns in 1/2 and toast lightly in a dry pan or in the oven with the sweet potato for 2-3 minutes.
4 Make Burger
Spread some mayo inside the lid of the bun. Place the lettuce on the bottom of the bun followed by the chicken with any remaining chilli jam in the pan. Top with cheese and the lid of the bun.
5 You Plate It
Serve the wedges and burgers with any remaining mayo and dig in!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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