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Spicy crispy chicken burgers with aioli

Recipe from: 19 October 2010

Ingredients 21
Servings 4
Time 45 mins


  • Chicken burgers:
  • 600
    chicken breasts / chicken mince
  • 1
    fresh breadcrumbs
  • 1
    large egg
  • 1
  • 1
  • 2
    chillies, finely chopped (optional)
  • Black pepper to taste
  • 2
    fresh breadcrumbs
  • 2
    large eggs, beaten
  • 1
    flour mixed with 1tsp salt
  • Fresh breadrolls
  • Peeled and sliced cucumber
  • Fresh lettuce
  • Mayo/aioli
  • 2
    large egg yolks
  • 1
    Dijon mustard
  • 2
  • 1
    lemon juice
  • Salt to taste
  • 250 - 300


20 mins
Chicken burgers:
To make the chicken patties, pulse the chicken breasts in your food processor. Make sure that you don’t leave the food processor running as the chicken will just become a puree.
Mix the chicken with 1 cup breadcrumbs, egg, paprika, salt, chillies and pepper. Form patties with your hands and place on plate/tray lined with wax paper. Refrigerate for 30 minutes.
Coat the burgers first with the seasoned flour, then dip into the beaten egg and coat in the bread crumbs.
Fry in very hot oil for 1-2 minutes a side until the breadcrumbs are crisp and golden.
Place in a roasting tray and place in a 180°c oven for 15-20 minutes until the burgers are cooked all the way through.
Serve on fresh bread rolls with cucumber, lettuce and aioli.

In a food processor, mix the egg yolks, Dijon mustard, vinegar, lemon juice, salt and garlic together. The mixture should be smooth and pale.
With the food processor running, slowly drizzle in the oil until the mixture is thick and pale. Taste to see if it needs anything, maybe some more lemon or more salt?
Serve straight away or transfer into a sterilised jar and refrigerate.
The mayo will last 1-2 weeks in air tight container in the fridge.

For more of Simply Delicious' recipes click here.

Read more on: poultry  |  bake  |  roast

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