Rebecca's chicken burger with chips
500 g, peeled, cut into chunky chips
Skinless chicken breast
700 g, cut horizontally into 6 slices
Chicken stock powder
135 g, (use 6 x 25g slices), fat trimmed
6 g, (6 leaves)
1 medium, cut into 6 slices
¼ medium, thinly sliced
2 x 3 second spray(s)
2 clove(s), crushed
1 tsp, Italian variety
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
White self-raising flour
2 cup(s), (300g), plus 1 tbs extra for dusting
- Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange potatoes on 1 prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 40–45 minutes, turning half way through, until tender and golden.
- Meanwhile, to make burger buns, process all ingredients in a food processor until a dough forms (don’t over- process or dough will be tough). Turn dough onto a lightly floured surface and knead until smooth. Roll into a ball and divide into 6 even pieces. Lightly knead each piece, shape into a round and flatten slightly. Place rounds about 5 cm apart on the other prepared tray. Bake in oven with chips for 15–20 minutes, until buns are risen and golden brown.
- Place chicken slices in a shallow dish, sprinkle with paprika and stock powder and rub to coat evenly. Lightly spray a grill pan with oil and heat over medium heat. Cook chicken for 3–4 minutes each side, until cooked through. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Add bacon to same pan and cook for 2–3 minutes each side, until crisp and golden.
- Cut buns in half. Top bases with lettuce, bacon, chicken, tomato and onion. Cover with bun tops. Serve with chips.