Who doesn't love a chicken burger? This crowd pleaser's full of British chicken thighs, crisped up in a delicious mix of herbs and spices. Serve it with fries and a side salad, and you're on to a winner!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||9.3 g|
|Protein||9.5 g||48.1 g|
|Salt||0.48 g||2.41 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) into thin chips
Line a baking tray with non-stick baking paper
Add the chips to the tray with a generous drizzle of vegetable oil and a generous pinch of salt and pepper, give everything a good mix up and put the tray in the oven for 20-25 min or until crispy – these are your fries
While the fries are in the oven, add the chicken thighs, soy sauce, smoked paprika to a bowl and give everything a good mix up then set aside
Add the cornflour, dried oregano and 1 tbsp [2 tbsp] flour to a shallow plate with a generous pinch of salt and pepper and mix well – this is your herbed flour mix
Remove the chicken thighs from the bowl and firmly press each one into the herbed flour mix, making sure to evenly coat them on both sides – these are your coated thighs
Tip: For a spicier burger, go heavy on the black pepper!
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat
Once hot, add the coated thighs and cook for 8-9 min on each side or until golden brown, crispy and cooked through (no pink meat!) – this is your crispy fried chicken
Meanwhile, cut the brioche in half
Add the brioche halves to a separate baking tray and put the tray in the oven for 4-5 min or until warmed through
Shred the little gem lettuce[s]
Dice the tomato[es] finely
Peel and finely chop (or grate) the garlic
Combine the chopped garlic with the mayonnaise, a drizzle of olive oil and a pinch of salt and black pepper – this is your garlic mayo
Tip: Don't like raw garlic? Go easy!
Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your salad dressing
Spread your warmed brioche rolls with the garlic mayo, then pile up the shredded lettuce and crispy fried chicken on top
Serve the fries, diced tomato and remaining shredded lettuce to the side
Drizzle the salad dressing over the tomato and lettuce