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Cheesy BBQ Chicken Burger

Cheesy BBQ Chicken Burger

with Beetroot Slaw and Sweet Potato Fries

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We love a good Burger with Beetroot Slaw & Fries and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenEggSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 pack(s)

Sweet Potato Fries

1 unit(s)


½ unit(s)


1 sachet

BBQ Sauce

1 block(s)

Mature Cheddar Cheese


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)700 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate86 g
of which sugars18.0 g
Protein54 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Pop the sweet potato fries on a baking tray. b) Drizzle with oil and season with salt and pepper. Toss to coat then spread out and bake on the top shelf of the oven for 18 mins. Turn halfway through cooking.


a) Lay a chicken breast on the chopping board, place your hand flat on top and slice into it from the side. b) Be careful not to slice all the way through. Open it up like a book. Repeat for the other breast(s). IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


a) Zest, then halve the lime. Grate the cheddar cheese and keep to one side. Trim and peel the beetroot, then coarsely grate. TIP: Wear gloves when handling the beetroot to avoid staining your hands! b) Pop the grated beetroot into a bowl, season with salt and pepper. Stir in the olive oil (see ingredients for amount) and the juice of the lime. Keep to one side.


a) Heat a splash of oil in a large frying pan over high heat. Season the butterflied chicken breasts with salt and pepper. b) When the oil is hot, lay the chicken in the pan and brown for 2 mins on both sides. c) Once browned, lower the heat to medium and cook for another 4-5 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Meanwhile, mix the cheddar cheese with the BBQ sauce and lime zest in a small bowl. b) When the chicken is cooked, spread the cheesy BBQ sauce on top of the chicken and cover the pan with a lid or plate. c) Cook until the cheese has melted, a further minute or so. Halve the burger buns and get ready to plate up.


a) Share the fries between your plates. Pop a cheesy BBQ chicken breast inside each bun. b) Add the beetroot slaw to the burger bun or serve it on the side. It's up to you! Enjoy!