Ace chicken burgers by Brighton’s Phil Bartley

Chicken burgers the perfect family favourites right on time for half term. Easy to prepare and even easier to eat!

You can’t go wrong with a good burger, and the beauty of it is you can customise them to exactly how you like it with extra seasoning, ingredients, and sides.

Flavours are so important for a simple dish like this, so as usual, try and source your ingredients locally to really pack in those fresh, full flavours.

We use some great free-range chicken from Trenchmore Farm for our burgers at Taste Sussex – paired with a locally baked brioche bun from the Mamoosh Bakery it’s a match made in heaven.

Ingredients:

Makes 4 burgers

350ml Buttermilk

4 Chicken thighs (boneless, skinless)

Half red onion

Pinch of garlic, thyme, oregano and parsley, celery salt and white pepper

Chicken dredge (dry ingredients)

50g plain flour

50g cornflour

50g potato starch (farina)

1tsp baking powder

1tsp oregano

1tsp smoked paprika

1tsp thyme

To serve

1 tbsp sunflower oil

100g good melting cheese, sliced

4 burger buns

2 tbsp mayonnaise (with added optional 1 tbsp hot sauce)

Lettuce leaves

All or any of the following to serve: sliced tomato, mayonnaise, ketchup, iceberg lettuce, any seasonal salad mix, pickles, guacamole.

Buttermilk chicken burger