Preparation time: 5 minutes
Cooking time: 10–15 minutes
Serves: 4
Adapted from: BBC Good Food by Anna Glover
These quick and flavour-packed chicken and Buffalloumi burgers are layered with chilli chicken, creamy hummus, crunchy slaw and roasted peppers for an easy midweek meal.
Ingredients
For the burgers
2 chicken breast fillets
1 tbsp oil, plus extra for frying the Buffalloumi if needed
4 tbsp piri-piri sauce (or other mild chilli sauce), plus extra for drizzling
½ lemon, juiced
4 burger buns, split in half
250g block lighter Buffalloumi, sliced into 8 pieces
For the slaw and toppings
¼ small white cabbage, finely sliced
2 tbsp mayonnaise
4 tbsp hummus
tzatziki or soured cream & chive dip
handful of rocket, or 4–8 soft lettuce leaves
2 large roasted red peppers (from a jar), drained and sliced
Method
- Put the chicken breast fillets between two sheets of baking parchment and gently flatten with a rolling pin until about 1cm thick. Cut each breast into two even pieces.
- If using a frying pan, heat two frying pans over a medium-high heat, adding the oil to one of them. Fry the chicken for 3–4 minutes on each side until cooked through. Season, then drizzle in the chilli sauce and half the lemon juice. Cook for 1–2 minutes more until the sauce reduces slightly. Remove from the heat.
- If using an air fryer, preheat to 180C for 4 minutes. Add the chicken and cook for 12 minutes. Drizzle over the chilli sauce and half the lemon juice, then cook for another 1–2 minutes until cooked through and sticky. Remove and keep warm.
- While the chicken cooks, toast the burger buns in a dry frying pan for 30 seconds, or warm them in the air fryer for 1–2 minutes. If using the air fryer, increase the temperature to 200C. Add the Buffalloumi slices and cook for 10 minutes, turning halfway through, until golden.
- Toss the cabbage with the mayonnaise and the remaining lemon juice to make a quick slaw.
- Spoon hummus (or your chosen dip) into the toasted buns. Top with rocket, chilli chicken, golden Buffalloumi, roasted peppers and a drizzle of extra chilli sauce. Add the cabbage slaw, season with black pepper and finish with the bun lids. Serve immediately.
Nutrition (per serving)
- Energy: 737 kcal
- Fat: 42g
- Saturates: 10g
- Carbohydrates: 49g
- Sugars: 6g
- Fibre: 4g
- Protein: 39g
- Salt: 4.1g