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Paprika Chicken Burger - WITH NORMAL BUN, NOT BRIOCHE

with herby wedges and chipotle mayo
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
387 kcal
Protein
: 
37.3g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

15 grams

Honey

2 unit(s)

Burger Buns

5 grams

Chipotle Paste

1 pot(s)

Dried Oregano

1 pot(s)

Mild Paprika

½ unit(s)

Cucumber

(May contain traces of: Celery)

1 sachet(s)

Mayonnaise

450 grams

Potatoes

Energy (kJ)1618 kJ
Energy (kcal)387 kcal
Fat6.7 g
of which saturates1.7 g
Carbohydrate52.5 g
of which sugars10.1 g
Dietary Fibre6 g
Protein37.3 g
Salt0.2 g
Potassium1160.4 mg
Calcium33.3 mg
Iron1.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200 degrees. Chop the potato into 2cm wide wedges (no need to peel!). Pop on a large baking tray, sprinkle over the oregano, drizzle with oil and season with salt and pepper. Toss well, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

In a small bowl mix the paprika, honey, a drizzle of oil and a little salt and pepper. On a chopping board, place your hand flat on top of one chicken breast and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! Repeat for all of the breasts. Add the chicken to the bowl and rub all the flavours into the chicken. IMPORTANT: Remember to wash your hands after handling raw meat!


3

Lightly oil another baking tray. Pop the butterflied chicken breasts in the tray and roast on the middle shelf of the oven for 15-20 mins. Important: The chicken is cooked when it is no longer pink in the middle! 

4

Meanwhile, trim the root from the baby gem lettuce and remove two leaves per person. Set aside- these are for inside the burgers! Half the rest of the babygem lengthways. Thinly slice widthways. Pop into a bowl. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Add to the lettuce. Toss together with a drizzle of olive oil, a pinch of salt and pepper.


5

Divide the mayo into two separate bowls. Add the chipotle paste to one of the bowls of mayo and mix in (be careful, it's hot!). Slice the burger buns in half through the middle. Spread the top and bottom of the burger buns with a little of the mayo - choose between spicy or plain depending on tastes!!

6

When your chicken is cooked, and your wedges nicely coloured, remove the trays from the oven and dish up. Place a chicken fillet inside each bun and pop a couple of the lettuce leaves on top. Divide the salad and wedges between the plates and serve any extra mayo on the side. Dig in!

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