Date posted: 06/07/2018

Crispy chicken fillet burgers with smoked tomato relish

  • Serves 6
Votes: 2 Average: 4.5


Paragon crispy battered chicken fillets 6
Everyday Favourites Mk4 sandwich baps 6
Oil 2 tbsp
Onion, finely chopped 1
Red pepper, diced 1
Cloves of garlic, crushed 2
Ginger, chopped or grated 8cm piece
Smoked paprika 2 tbsp
Chorizo sausage, diced 70g
Large aubergine, finely chopped 1
Everyday Favourites tomato purée 10g
Peeled and chopped tomatoes 1 tin
Chicken stock 375ml


  1. Place chicken fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 18-20 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for approximately 6 minutes, drain well before serving.
  2. Heat the oil in a large saucepan and sauté the onion, green pepper for 3 minutes. Add the garlic and ginger and stir for a minute. Add the paprika, chorizo sausage and aubergine and sauté over high heat for 4 minutes. Lower the heat to medium and cook until the aubergine is soft for about 3 minutes.
  3. Add the tomato paste and stir well. Add the chopped tomatoes, and stir, pour in the stock and bring to the boil and simmer for 10 minutes until thickened.
  4. Toast the sandwich rolls on a medium heat griddle until browned and crisp, about 1 minute. Spread the base of the rolls with mayo and top with salad of your choice. Add the chicken fillet and top with smoked tomato relish.
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