Chicken Burger With Carolina Gold-Style Sauce & Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Once the pan is hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, add your waxy potatoes to a heatproof bowl (chop any larger ones in half!), then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Wash then remove leaves (2 per person!) from your lettuce and set aside

Roughly shred the inner core

Slice your brioche bun[s] in half (if required!)

Once your potatoes are fork-tender, add a knob of butter to the bowl with a pinch of salt and pepper and toss to coat – these are your buttery potatoes

Meanwhile, add a knob of butter to a large heatproof bowl with your mustard ketchup and honey

Put the bowl in the microwave for 30 secs or until the butter is melted, then give it a good mix up – this is your Carolina gold-style sauce

To build the burger, top the brioche bun base with a dollop of your mayo, the reserved lettuce leaves, cooked chicken, Carolina gold-style sauce (reserve the bowl) and the brioche bun lid – this is your chicken burger with Carolina gold-style sauce

Add the shredded lettuce to the reserved bowl with a drizzle of olive oil and toss to coat – this is your dressed salad