Chicken & Halloumi Burgers
These Chicken & Halloumi Burgers are delicious because the juicy chicken patty complements the salty, savoury halloumi perfectly. If you use a Morphy Richards air fryer, it will enhance the flavours while keeping the burgers light and healthy.
Preparation time: 5 minutes
Cooking time: 10 minutes to 30 minutes
Serves: 4
Ingredients:
- 2 skinless chicken breasts
- 1 tbsp oil, plus extra for frying the halloumi, if needed
- 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling
- ½ lemon, juiced
- burger buns, split in half
- 250g block lighter halloumi
- ¼ small white cabbage
- 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
Method:
Step 1: Place the chicken breasts between two sheets of baking parchment and gently flatten them with a rolling pin until they are about 1cm thick. Cut each chicken breast into two even pieces.
Step 2: If you're using a frying pan, heat two pans over medium-high heat, adding oil to one of them. Fry the chicken in the oiled pan for 3-4 minutes on each side until cooked through. Season the chicken, reduce the heat, and drizzle in the chilli sauce and half of the lemon juice. Cook for an additional 1-2 minutes until the sauce reduces. Remove the chicken from the heat.
Step 3: If you're using an air fryer, preheat it to 180°C for 4 minutes. Place the chicken in the air fryer and cook for 12 minutes. Pour the chilli sauce and half the lemon juice over the chicken, and cook for another 1-2 minutes until the chicken is fully cooked and the sauce has thickened. Take out the chicken and keep it warm.
Step 4: While the chicken is cooking, toast the buns in a dry frying pan for 30 seconds until lightly golden, then transfer them to a plate. If you're using an air fryer, warm the buns in it for 1-2 minutes. Increase the air fryer temperature to 200°C and add the halloumi to the basket. Cook for 10 minutes, turning halfway through, until the halloumi is golden and crispy. Toss the cabbage with the mayo and the remaining lemon juice for a deliciously tangy slaw.
Step 5: Spoon the hummus (or your preferred dip) into the toasted buns, then layer with fresh rocket, spicy chicken, crispy halloumi, and sweet peppers. Drizzle with a bit more chilli sauce, spoon the tangy cabbage on top, season with freshly ground black pepper, and cover with the bun lids. Serve with any extra cabbage on the side or a crisp green salad.
Recipe by BBCGoodFood.
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