This salt and pepper chicken spice bag burger is the first in my new series of takeaway burgers, and what a one to start with!! It’s got everything you love about a spice bag, crispy salt and pepper chicken, peppers and onions, chips and lashings of curry sauce, all packed into a soft burger bun. These are SO good, and would have been amazing with a side of spring rolls too!
It’s a little more involved than some of my other burgers, as you’re basically making the salt and pepper chicken from scratch and then building the burger, but none of it is tricky and it’s so worth it. The trick is to make your curry sauce nice and thick and layer it through, as that’s what holds everything together! I use Mayflower medium curry sauce.
How to make a salt and pepper chicken spice bag burger:
Scroll down for full ingredient list and printable recipe card
1- Preheat your oven to 200°C (you could also use your air fryer).
2. Cut your potatoes into fries (I don’t bother peeling them for this), then rinse and pat them dry.
2. Toss the fries in a little veg oil and spread them out in a single layer on a baking tray, then cook for 5 minutes to give them a head start.
4. After 5 minutes, add your shredded chicken pieces to the oven or air fryer and cook as per the packet instructions.
5. While those cook, prep your peppers and onion by cutting them into bite-sized pieces.
6. Make up your curry sauce as per the packet. I do 1 tbsp of powder per burger and make it a bit thicker than usual so the burger holds together well.
7. Once the chicken and chips are cooked, take them out and set aside on the hot tray to keep warm.
8. Heat a little oil in a pan and fry the onion and peppers for 3 minutes, then add the chicken pieces. Stir to coat, sprinkle over your salt and pepper seasoning, and stir again to fully combine.
9. Take the salt and pepper chicken out of the pan, then pop your bun face down in the hot pan for 30 seconds until toasted. This stops it going soggy once the sauce goes on.
10. Now assemble! Spread a layer of curry sauce on the base, then the chicken, chips, more sauce and a scatter of spring onions. The sauce holds it all together. Pop the lid on and get stuck in!
Salt & Pepper Chicken Burgers
A whole salt and pepper chicken spice bag stacked into a burger, with crispy chips and thick curry sauce tucked inside! All your favourite takeaway flavours in one handheld bun, and the first in my takeaway burger series.
Ingredients
- A large handful of shredded chicken pieces (I use frozen)
- 1/4 red or white onion
- About ½ a pepper (I did a mix of red and green, and just cut a slice off each)
- 1 potato (or a handful of frozen chips)
- Salt and pepper seasoning (you can buy this or there's a recipe on my website)
- Curry sauce (I use Mayflower, see notes)
- Burger bun
- ½ spring onion, finely chopped (optional)
Instructions
- 1- Preheat your oven to 200°C if you're using it (you could also do this in the air fryer)
- Cut your potatoes into fries (I didn't peel for this recipe), rinse and then dry them
- Coat the fries in a little bit of veg oil, then lay in a single layer on a baking dish (or you can air fry) cook for 5 minutes to give them a little head start
- After 5 minutes, add in the shredded chicken pieces to the oven or air fryer and cook as per the packet instructions
- Prep your peppers and onions by cutting into bite-sized pieces
- Make the Mayflower curry sauce as per the packet instructions, I did 1 tbsp of powder per burger and made it thicker than usual so the burger held together well
- Once the chicken and chips are cooked, take out of the oven and set aside on the hot baking tray
- Heat a little oil in a pan and add in the onion and peppers. fry for 3 minutes, then add in the chicken pieces. stir to coat, then sprinkle on the salt and pepper seasoning. stir to fully combine
- Take the salt and pepper chicken out of the pan, then place the bun face down in the hot pan for 30 seconds until toasted (this means once stacked it won't go soggy with the sauce)
- Then assemble as per the vid! I do a layer of sauce, chicken, chips, more sauce and spring onions - the sauce holds it all together
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Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 573Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 18mgCarbohydrates 39gFiber 4gSugar 3gProtein 5g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
