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 6sp per person.
For the BBQ Sauce
Serves 4 = 2sp per serving (Flex)
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)
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
Serves 4 – Built burger 6sp per serving, sweet potato fries 3sp per serving = 9sp in total per person (Flex)
BBQ sauce (as above)
400g cooked roast chicken, light breast meat, shredded
2 x medium sweet potato (around 150g per potato), unpeeled and cut into chips
4 x Warburton thins (add extra 2sp if using Brioche buns)
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
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.
9 thoughts on “BBQ Pulled Chicken Burgers with Sweet Potato Fries – 9sp”
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.
That sounds like a great way to make a big batch, I will have to give it a try!!
This has to be my new favourite! So yummy!
This was simply gorgeous. The whole family loved it, will definitely become a regular feature in our menu. The bbq sauce is amazing. You’re a star Laura
Awesome! Even the hubby loved this! You are a genius! X
this was absolutely delicious! I made butternut squash chips with thyme for me. next time id have ciabatta as not a fan of broche rolls, but that’s just a personal thing. the whole family loved it, my eldest son came for dinner and had three !
Hello Laura, I’s so pleased to find your website and can’t wait to start trying out some of your dishes. This will be the first – however, the link for the BBQ sauce doesn’t work – help!
Hi Kellie, the bbq sauce recipe is also in this recipe so you shouldn’t need the link. Hope you enjoy x
Thanks Laura. We all loved this meal! My son and husband had two each and asked when they were having it again next. Spot on