Solo: Cajun Chicken & Bacon Burgers

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Solo: Cajun Chicken & Bacon Burgers

Free range chicken breasts dusted in cumin, coriander and paprika and pan-fried to a delicious golden brown. Served with slices of fresh avocado, crispy bacon and sitting atop lightly toasted cheesy ciabatta. Accompanied by a tangy tomato, chilli and onion salsa. Mmmmm!

Ingredients to serve 1

  • 1 x free range chicken breast
  • 1 rasher x bacon
  • ¼ tbsp x ground cumin
  • ¼ tbsp x ground coriander
  • ¼ tbsp x paprika
  • ½ x red onion - peel and chop finely
  • ¼ x fresh chilli - de-seed and chop finely
  • ½ tbsp x fresh coriander - chop finely
  • ½ x tomato - chop finely
  • ¼ x lime - halve and juice
  • ½ tbsp x olive oil for salsa (from your pantry)
  • ½ x avocado
  • 25g x mature cheddar - grate coarsely
  • ½ x ciabatta loaf
  • tin foil, olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix cumin, coriander, paprika, salt and pepper in a large bowl or casserole dish. Roll the chicken breast in the spices until coated all over. Sear the chicken in the oil and cook for about 5 or 6 minutes each side. Turn only once. When done, remove from pan, cover with tin foil on a plate and set aside to rest for 5 minutes. Now fry the bacon for a few minutes until nicely browned.

Step 2

Mix the tomato, onion, coriander, chilli, lime juice, olive oil and a little salt in a bowl to make up the salsa.

Step 3

Halve, stone, peel and slice the avocados into 1 cm slices.

Step 4

Cut the ciabatta loaf in half. Cut each piece in half again lengthwise. Scatter each slice with a layer of cheese and grill until cheese has melted.

Step 5

To serve: Place each bacon rasher on a slice of ciabatta. Slice the chicken and place alternate slices of chicken and avocado on top of the bacon and finally top with a slice of toasted cheesy ciabatta. Serve a helping of salsa on the side.