BBQ Pulled Chicken Burgers with Sweet Potato Fries – 11sp

As soon as I tasted how good this BBQ sauce was in my BBQ chicken Quesadilla recipe, I knew it would also go perfectly in a burger, especially in one of Aldi’s amazing Brioche Burger buns which are only 5sp each!! Sweet Potato chips are the perfect accompaniment to this recipe to and add a real pub grub feel. If you fancy reducing the points further you could make BNS fries instead of sweet potato. This would make the dish 8sp per person.

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Ingredients

 

For the BBQ Sauce

Serves 4 = 2sp per person

100g reduced sugar and salt ketchup

2 cloves of garlic, peeled and crushed

2 tbsp Worcestershire sauce

1 tbsp dark brown sugar

1 tbsp white wine vinegar

1/2 tsp smoked paprika and cumin

¼ tsp mustard powder and salt

½ tsp chipotle paste

Few drops of tabasco or a pinch of chilli powder (if you like it spicy)

Method

Pop all the ingredients in a pan with around 50-100ml of water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let cool down.

For the burger and fries – burger 8sp, sweet potato fries 3sp

BBQ sauce (as above)

400g cooked roast chicken, light meat, shredded

2 x medium sweet potato (around 150g each), unpeeled and cut into chips

4 x Aldi Brioche buns (or Warbie thins if on F&H)

2 tbsp half fat sour cream mixed with ¼ tsp chipotle paste

Salad leaves (I used iceberg)

1 red onion, sliced into rounds

40g half fat cheddar

Handful of jalapeños

Method

Take the sweet potato, pop in a microwaveable bowl, splash on 100ml of water, cover with clingfilm and pop in the microwave for 4-5 minutes until the wedges soften a little.

Pop the oven on and warm a baking tray while the wedges are in the microwave.

After five minutes drain the sweet potato and arrange on your baking tray evenly. Spray with 1kal and season well with salt and pepper (and a little smoked paprika if you fancy). Pop in the oven on 200c for around 30 minutes (turning half way through).

Whilst the wedges are cooking pop the shredded chicken in the BBQ sauce, mix and simmer on a low heat so the chicken and sauce are piping hot (careful not to burn the sauce).

Now to assemble the burger! Pop a burger bun on a plate, add a dollop of the chipotle sour cream on the bottom and spread, the top with a lettuce leaf. Pile on the pulled chicken and then top with red onion, cheese and jalapeños. Finish with another little blob of the chipotle sour cream and pop the lid of the burger on.

Take the fries out the oven and serve with the burger.

Enjoy!

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4 thoughts on “BBQ Pulled Chicken Burgers with Sweet Potato Fries – 11sp

  1. Paula says:

    Ha Laura, this is one of mine and my hubby’s favourites. I’ve adapted your recipe so I can make more for big BBQ’s. I make double the quantity of the sauce and pop it in to my slow cooker with around 8 chicken breasts. Perfect result. I opt for garlic powder instead of the fresh garlic, as it tastes better in the slow cooker.

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