Our Growing Edge: Chicken burgers with chilli mayo


We’re four weeks into 2015. How’s it going with your resolutions? Still going to the gym, reading books and eating healthily? If you kinda fell of the wagon and overloaded on carbs and refined sugar like a certain food blogger I know, do not despair.

With the exception of the bread rolls and the mayonnaise (it’s not much though), this chicken burger is the freshest, crunchiest, least fattening burger you’ll find in my kitchen. Ever. And it’s soooo tasty. I know this may come as a shock, but this was also my first encounter with Sriracha sauce. And the verdict? Totally awesome!

I highly recommend eating these burgers by candlelight to disguise the chilli mayo dripping down your chin. It can get a tad embarrassing when you try to lick it off even though you know you should use a napkin. Urgh. Skinny chicken burgers for life!



2 chicken breasts

2 burger buns

Handful of lettuce

Handful of grated carrots

1 tomato, thinly sliced

4 gherkins, sliced

2 thick slices of white cheddar cheese

3 tablespoons mayonnaise

1 tablespoon Sriracha sauce


1. Fry the chicken in a skillet grill, browning the outside. Place the skillet in the oven, and cook the chicken at 180 degrees for around 20 minutes.

2. Place the cheddar cheese on top of the chicken and grill for another 5 minutes, allowing for the cheese to melt.

2. Mix the mayonnaise and sriracha sauce in a bowl, adding more mayonnaise or sriracha according to taste.

3. To assemble the burger, place the lettuce, carrots, tomato and gherkins on the bottom of the burger bun. Top with the chicken and cheese and drizzle with the chilli mayo.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.



9 thoughts on “Our Growing Edge: Chicken burgers with chilli mayo

  1. I love home made burgers, but I’ve never made chicken burgers at home. I’m a little scared it will turn out dry. It’s a fine line between dry and undercooked. Any tips?

    1. I find the best way is to check it after 20 minutes by cutting into the middle of the chicken breast. If it’s still pink, cook for another 5 minutes or so. 🙂

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