All kinds of Chicken Burgers

I have to say, I probably prefer

chicken burgers to their beef versions, but that's just me. There are so many variations, not just with the chicken flavours and accompanments, but also with the buns. These are a few of our favourites.

Always start with the basics:

Good free range chicken breasts, cut into steaks (horizontally through the breast so that it's flatter). Enough to serve your crowd. About 600g of chicken breast for 4 people is about right.

*Remember, the longer you marinate your chicken for, the better the flavour will be.

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Jerk Chicken Burgers

From Nadia!

Toss chicken steaks in a bowl with:

1 tbsp soy sauce

1/2 tbsp soy sauce

1 tbsp olive oil

1 tsp sugar

2 cloves garlic, minced

Jerk spices to taste (either store bought or made up from ground allspice, cinnamon, nutmeg, lemon pepper, cumin, garlic powder, onion powder, dried parsley, dried thyme)

Pinch of chilli flakes

Marinate for a few hours before cooking - you could always do it the night before and pop it in the fridge. Bring back to room temperature for 20 mins before cooking.

Also mix 1 onion, chopped and 125g mushrooms, thinly sliced with some jerk spices.

Cook the chicken in a little oil in a non-stick pan, for about 5 mins on each side until just cooked through. Set aside, covered to rest.

In the same pan, add a little more oil and cook the onion and mushroom mix until golden and tender. Season to taste with salt and pepper.

Slice buns (we use regular sesame seed buns) and warm either in the oven or grill. Fill with mayo, chicken, onion and mushroom mix, some lettuce and sliced tomato. Yum!

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Cajun Chicken Burgers

This was a very popular lunch dish at Villaggios, served with a small salad and fries.

Toss chicken steaks in a bowl with about a tablespoon of olive oil, Cajun Seasoning and some salt and pepper. Marinate for as long as you have time for.

Cook the chicken in the same way as for the Jerk Chicken burgers, but serve in toasted Turkish Bread or Ciabatta, with sliced mango (tinned but really well drained), homemade mayonnaise and rocket.

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California Chicken Burgers

This one was out of an Annabel Langbein book and was lovely and fresh.

Once you've cut the chicken into steaks, flatten a little furhter with a meat tenderiser or rolling pin. Drizzle with olive oil and season with salt and pepper.

Cook for 3-5 mins in a non stick fry pan or on the bbq. Add 2 rashers of streaky bacon into the pan per person.and fry until as cripy as you like.

Toast ciabatta buns and put together your burger by spreading the base with good quality or homemade mayonnaise, top with pesto, chicken, bacon, avocado and fresh baby spinach, and of course the top of the bun!

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Chicken Peanut Satay Burgers

From Nadia again...can be a bit sloppy, but v tasty. As usual I'd up the spice..

For the Satay Sauce

165ml coconut cream

2 tbsp sweet chilli sauce

approx 1/4 cup smooth peanut butter

1 tbsp soy sauce

1/4 cup chopped peanuts

Whilsk all the satay sauce ingredients together and let sit in a bowl whilst you get everything else ready

Heat the oil in a large non-stick fry-pan on medium high heat. Cook chicken steaks for 3-5 mins on each side, until cooked through. Add satay sauce, bring to a simmer and simmer for 1-2 minutes to cool slightly.

Serve in toasted sesame buns, with slaw, and any extra sauce. Yum!