Fully Loaded Cajun Chicken Burgers
Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite
Method
Based on 4 servings, adjust as needed.
Step 1
Mix the cumin, coriander and paprika together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
Step 2
While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
Step 3
To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.
- Ingredients
- Based on 4 servings
-
Mayonnaise, to serve (optional) 1x Hellmann's Real Squeezy Mayonnaise 430ml -
4 slices of your favourite Cheese 1x Sainsbury's Gouda Cheese Slices 250g -
4 Rashers Smoked Bacon 1x Sainsbury's Smoked Thick Cut Back Bacon Rashers X6 300g -
4 Ciabatta rolls, split 1x Sainsbury's Stonebaked Ciabatta Rolls x4 -
2 Avocados 1x Sainsbury’s Medium Ripe & Ready Avocados x2 -
4 Skinless Chicken Breasts 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
1 tbsp Paprika 1x Sainsbury's Paprika 44g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 tbsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 tbsp Ground Coriander 1x Natco Coriander Ground 100g -
4 small handfuls of Baby Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g