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  • Easy
  • Serves 4
  • 35 mins cook

Seared chicken burgers

From carrot and beetroot to cheese and bacon, fill the rolls with whatever ingredients you like!


Seared chicken burgers

  • 1 large chicken breast
  • 1 tbsp plain flour
  • 1/2 tsp cajun seasoning
  • 1/2 tsp celery salt
  • 4 sourdough buns or similar
  • spray oil
  • 1 tbsp rice bran oil, for frying
  • 50 g gourmet lettuce
  • 1/4 cucumber, peeled into ribbons
  • 1 avocado, sliced
  • 1 small red onion, sliced into rings
  • 1/2 cup aioli
  • 1 tsp wholegrain mustard
  • 8 little kumaras, cut into wedges lengthwise
  • 1/4 cup olive oil
  • 1 tsp herb and garlic sea salt


  1. Slice the chicken breast into 4 thin escallops (of even thickness). In a bowl, combine the flour, seasoning and celery salt.
  2. Preheat a large grill pan or frying pan. Cut the buns in half horizontally and lightly spray with oil. Sear the cut side in the pan until golden and set aside.
  3. Dredge each chicken slice with the seasoned flour. Add a little oil to the pan and sear the chicken breasts for 3-4 minutes each side over a medium heat.
  4. Layer the toasted buns with lettuce, cucumber, avocado and red onion, then top with the seared chicken breast. Dollop on the combined aioli and mustard, finishing with a top bun. Serve with kumara wedges.
  5. For the wedges, preheat the oven to 185°C. Toss the kumara with the oil and seasoned salt, then arrange on a lined baking tray. Bake for 25 minutes until tender.


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