Easily rustled up, these sticky burgers will satisfy any surfers appetite… Well apart from vegetarians.
• 4 skinless, boneless chicken breasts
• 4 rashers bacon (optional)
• 4 large burger buns
• lettuce , tomato and red onion, to serve
For the sauce and marinade:
• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• splash chilli sauce (optional)
• 2 tsp clear honey
• 2 garlic cloves
1. Slice the burger buns in half, crush the garlic cloves and slice up the lettuce, tomatoes and red onions for serving.
2. The sauce and marinade can be made by mixing everything together in a large bowl ensuring to set aside a few spoonfuls of the mix in a separate bowl.
3. Find the thickest part of each boneless chicken breast and slice it halfway, open it up and then flatten it down slightly by pressing it with your hands. Toss the chicken breasts into the marinade for coating. You can chill it for a little or a long time depending on how much time you have to spare.
4. Barbeque the coated boneless chicken breasts for about 10 minutes until they are completely cooked through. You have to turn them fairly regularly so that they don’t burn but at the same time make sure they’re nicely charred and sticky once cooked.
5. While you are barbequing, cook the bacon until the rashers are crisp and toast the buns.
6. Make the burgers by assembling the lettuce, sliced tomatoes, onions and the few spoonfuls of the remaining sauce and serve.
As everyone chomps down ask in a nice clear cockney voice ‘How’d you like them apples?’
Nutrition per serving:
406 kcalories, protein 43g, carbohydrate 48g, fat 6 g, saturated fat 2g, fibre 2g, sugar 8g, salt 1.96 g
Animal flip flops,