Spicy Chicken Burger with Smoked Cheese

Ingredients

2 Small Chicken Breasts

Marinade:

15g (6-7) Thai Birds Eye Chilli Peppers

50g Onion

4 Garlic Cloves

2 tbsp Malt Vinegar

2 tbsp Groundnut Oil

1 tbsp Smoked Paprika

½ tbsp Lime Juice

1 tsp Dried Basil

1 tsp Dried Oregano

½ tsp Dried Rosemary

½ tsp Salt

Burger:

4 tbsp Mayonnaise

2 Burger Buns

Lettuce Leaves

1 Tomato

2 Slices Smoked Cheese

Red Onion

Method

Butterfly the chicken breasts to an even thickness of around 10-15mm and place them in a sealable bag.

Add the chilli peppers, onion, and garlic to a blender, and blitz to a paste, then add the rest of the marinade ingredients and blitz again to a smooth paste. Remove 2 tablespoons of the marinade and mix it through the mayonnaise, cover with cling film and place in a fridge until you make the burgers, and add the remaining marinade to the chicken breasts and place them in the fridge. Leave to marinate for 1 hour.

Remove the chicken breasts from the marinade and place them in a frying pan/griddle with a little oil and cook for 6-8 minutes per side, or until the internal temperature reaches 73°C or 165°F. Slice the tomato and red onion. Remove the chicken breasts and set them aside and griddle the burger buns to pick up any residual flavour from the pan. This will take no longer than 90 seconds.

Build your sandwich, starting with the spicy mayonnaise on the base, followed by lettuce, a slice of tomato, and then the smoked cheese. Finally add the chicken breast, more mayo and some red onion rings.