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Sweet, smoky and so easy to make, these chipotle chicken burgers are a great way to spread some love with friends and family. Great for making the most of the Great British summer, they're ready in a flash too. See method
of the reference intake Carbohydrate 38.3g Protein 41g Fibre 5.3g
Put the pepper and corn in a large, very hot pan and cook for 15 mins, turning occasionally with tongs, until blackened and blistered all over.
Meanwhile, finely slice the cucumber and put in a bowl. Add a pinch of salt and black pepper and a splash of white wine vinegar, then toss together. Finely shred the lettuce and set aside.
Remove the corn from the pan and set aside covered in foil to keep warm. Carefully transfer the pepper to a bowl and leave to cool for 10 mins. Season the chicken breasts and rub with 2 tsp of the chipotle paste and 1 tbsp olive oil until well coated. Ripple the remaining chipotle paste through the yogurt and set aside.
Cook the chicken in the hot pan over a medium-high heat for 10 mins, turning halfway, until golden and cooked through. Transfer to a board to rest, then slice. Halve the buns and toast them in the pan.
Remove the blackened skin and core from the pepper, then cut the flesh into strips. Drizzle with 1 tbsp extra virgin olive oil and a small pinch of salt and pepper.
Layer up in the buns with a dollop of chipotle yogurt, a handful of lettuce, the pickled cucumber, chicken, peppers and more yogurt. Pop the lid on top and serve with the corn on the side.
See more Jamie Oliver recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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