Salt and Pepper Chicken Burgers
Why choose between a Chinese-inspired dinner and burgers when you can have both? We’ve recreated salt and pepper flavours that are just as tasty as a takeaway using simple store cupboard ingredients. You won't believe the zesty homemade side slaw is slimming friendly too!
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NutritionPer Serving
- Calories343
- Carbs38g
- Protein31g
- Fat6g
- Saturates1.6g
- Sugars10g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Can you believe we’ve actually made one of your favourite dishes to order from the Chinese takeaway into a slimming-friendly burger? If you’re as obsessed with salt and pepper flavours as we are, you need to give this one a whirl at your next Fakeaway night!
We came up with these fiery, crispy-coated chicken burgers one night when we both fancied two different dishes. Why choose between a Chinese-inspired dinner and a burger when you can have both? By using a clever combination of store cupboard ingredients, you can have these ready even faster than you could order a takeaway.
We’ve even rustled up a portion of Asian-inspired slaw too! Don’t worry if you’re not a fan of spice – it’ll still be a flavoursome burger even if you leave the chilli out completely. If you’re a spice lover, make sure to keep the seeds in the fresh chilli for an added kick (oh, and you can even add more chilli flakes!).
We’ve used panko breadcrumbs to coat our burgers, which are slightly larger than typical flour breadcrumbs, so a little goes a long way!
What diets are these Salt and Pepper Chicken Burgers suitable for?
Salt and Pepper Chicken Burgers can be made gluten free, as long as you swap out the following ingredients for gluten-free versions;
- Panko breadcrumbs
- Light soy sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Salt and Pepper Chicken Burgers?
You’ll need panko breadcrumbs which you should be able to find in the baking section of most supermarkets.
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A julienne peeler will make finely slicing your veggies so much easier.
We love that a little goes a long way with panko breadcrumbs!
How many calories are in these Salt and Pepper Chicken Burgers?
There are 343 calories per portion in these Salt and Pepper Chicken Burgers, which means they falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
These Salt and Pepper Chicken Burgers are perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C.
Step 2
Prepare the spice mix. Place a frying pan or wok over a medium heat and toast the salt flakes for about 2 minutes. Mix all of the ingredients together in a small bowl. Take 1 tsp of the mix and set to one side; this will season the pepper and onion topping later.
Step 3
Prepare the slaw. Mix the Chinese leaf, carrot and spring onions together in a bowl. Mix the soy sauce, lime juice, rice vinegar and a pinch of sweetener together in a separate small bowl – this is your salad dressing. Keep it separate and only mix with the vegetables when you are ready to serve, otherwise the salad can wilt and go limp. Cover both bowls and keep refrigerated until you are ready to serve.
Step 4
Now prepare the burgers. Lay the chicken breasts on a steady, flat surface and cut horizontally through the middle using a sharp knife. Try to keep each piece as even as possible. You now have 4 chicken pieces.
Step 5
Place the breadcrumbs on a plate, then dip each chicken breast into the egg, then into the breadcrumbs. Coat well on each side and place on a plate.
Step 6
Give the top of the chicken burgers a good spritz with low-calorie cooking spray, then sprinkle over half the spice mix. Flip the burgers, give another good spray and sprinkle over the remaining spice mix.
Step 7
Lay the chicken on a non-stick baking sheet and cook in the oven for 15-20 minutes, depending on their thickness.
Step 8
While the burgers are cooking, place a frying pan or wok onto a medium to high heat. Spray with low-calorie cooking spray and add the sliced onions, peppers and chilli. Sauté for 6-7 minutes until soft, then add the tsp of reserved spice mix. Stir well and remove from heat.
Step 9
Mix together the mayonnaise and sriracha.
Step 10
When the chicken is cooked, slice the buns and mix the soy dressing with the salad.
Step 11
Place the buns on plates and pile some slaw onto the bottom half. Next, add the chicken burger, then top the burgers with the peppers and onions.
Step 12
Divide the remaining slaw between the plates and serve with a dollop of sriracha mayonnaise on the side.
What could I serve with these Salt and Pepper Chicken Burgers?
These Salt and Pepper Chicken Burgers would go nicely with any of these yummy sides…
How do you know when Salt and Pepper Chicken Burgers are cooked?
You should cook these Salt and Pepper Chicken Burgers until the chicken breasts are cooked through and no pinkness remains. This will take around 20 minutes, depending on the thickness of your chicken.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Salt and Pepper Chicken Burgers in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salt and Pepper Chicken Burgers in the fridge for approximately 3 days or so.
Can I freeze Salt and Pepper Chicken Burgers?
Yes, you can! The burgers can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Salt and Pepper Chicken Burgers?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and warm in a moderately heated oven for 10 minutes for best results. They should be piping hot when cooked.
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Salt and Pepper Chicken Burgers
No need to choose between a Chinese-inspired dinner and burgers tonight! This recipe is so much tastier and healthier than a takeaway.
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Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 343
- Carbs 38G
Instructions
- Preheat the oven to 180°C.
- Prepare the spice mix. Place a frying pan or wok over a medium heat and toast the salt flakes for about 2 minutes. Mix all of the ingredients together in a small bowl. Take 1 tsp of the mix and set to one side; this will season the pepper and onion topping later.
- Prepare the slaw. Mix the Chinese leaf, carrot and spring onions together in a bowl. Mix the soy sauce, lime juice, rice vinegar and a pinch of sweetener together in a separate small bowl – this is your salad dressing. Keep it separate and only mix with the vegetables when you are ready to serve, otherwise the salad can wilt and go limp. Cover both bowls and keep refrigerated until you are ready to serve.
- Now prepare the burgers. Lay the chicken breasts on a steady, flat surface and cut horizontally through the middle using a sharp knife. Try to keep each piece as even as possible. You now have 4 chicken pieces.
- Place the breadcrumbs on a plate, then dip each chicken breast into the egg, then into the breadcrumbs. Coat well on each side and place on a plate.
- Give the top of the chicken burgers a good spritz with low-calorie cooking spray, then sprinkle over half the spice mix. Flip the burgers, give another good spray and sprinkle over the remaining spice mix.
- Lay the chicken on a non-stick baking sheet and cook in the oven for 15-20 minutes, depending on their thickness.
- While the burger is cooking, place a frying pan or wok onto a medium to high heat. Spray with low-calorie cooking spray and add the sliced onions, peppers and chilli. Sauté for 6-7 minutes until soft, then add the tsp of reserved spice mix. Stir well and remove from heat.
- Mix together the mayonnaise and sriracha.
- When the chicken is cooked, slice the buns and mix the soy dressing with the salad.
- Place the buns on plates and pile some slaw onto the bottom half. Next, add the chicken burger, then top the burgers with the peppers and onions.
- Divide the remaining slaw between the plates and serve with a dollop of sriracha mayonnaise on the side.
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