WWW.OK.CO.UK 101INGREDIENTS
Cooking time: 30 minutes
Difficulty: Easy
t1 large sweet potato
t1 tablespoon olive oil
t2 garlic cloves, peeled and crushed
t½ red chilli, chopped
t2 sprigs of thyme, chopped
t2 chicken breasts, chopped
t2 teaspoon chipotle chilli flakes
t500ml hot water
t50g honey
t2 burger buns
t100g Greek yogurt
t1 avocado, peeled, stoned and sliced
t80g mixed leaves
t1 large tomato, sliced
tSalt and pepperIANHASTE
THEPRESENTERANDCHEFSHARESTWORECIPES
FROMHISCOOKBOOK‘THE-DAYBASKET’MEXICANSMOKEDCHICKENBURGER
AVOCADO&SWEETPOTATOCRISPS
P
ossibly the best chicken burger ever!
This smoky and sweet burger is extra
lean, packed full of flavour and ready
in 30 minutes. The chipotle jam adds a little
heat, while the cool avocado and yogurt
perfectly balance everything out.
1 Preheat the oven to 180 ̊C/160 ̊C fan/gas 4.
2 Roughly chop the sweet potato into crisp-
size bites and add to a baking tray. Drizzle
with the oil and bake for around 15-20
minutes. Season with salt.
3 Add the garlic, chilli, thyme, chicken and
salt and pepper to a food processor and
blitz (this can also be done by finely cutting
everything together).4 Take out and shape into two regular
burger-size patties.
5 Add the chilli flakes to a saucepan along
with the hot water and honey. Simmer until
you get a thick, jam-type consistency.
6 Add the burgers to a hot griddle pan and
cook for 5 minutes each side or until the
centres are piping hot. Toast the buns in a
hot pan.
7 To serve, spread a spoonful of yogurt
over the bottom of each bun and add the
avocado, burger and a generous scoop of
the chilli jam. Finish with the mixed leaves
and tomato and serve with the sweet
potato crisps.SIMON BUCK