Fancy a chicken burger? How about a super flavoursome Sweet Chilli Chicken Burger that is ready in under 30 minutes? Yes, that’s right! Our Quick Pulled Chicken Burger recipe is easy to make without any special equipment (no bbq grill, or slow cooker needed!) and tastes amazing! Slightly sweet, mildly spicy shredded chicken burger topped with a bunch of fresh crunchy veggies served in a buttery brioche bun – does it get any better than that?
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Why You Will Love Sweet Chilli Chicken Burgers?
There are plenty of reasons to love these Pulled Chicken Burgers. Not only do they require no bbq grill or a slow cooker, but they are:
- Incredibly quick to make: under 30 minutes from start to finish!
- Lower in fat than usual beef burgers!
- Goes very well with summer salads, including Shirazi Salad and Courgette Ribbon Salad.
- Who doesn’t like sweet chilli sauce with their chicken, right?!
Recipe Tips and Tricks
These burgers are incredibly easy to make, so no skill or cooking knowledge is required, however here are a few tips to help you along:
- Cooking the Chicken: choose thinner chicken breasts if you want them to cook quicker. Alternatively, cut them in half to create two thinner pieces. You don’t want the chicken to brown too much, so make sure to cook it on low-medium heat in a non-stick frying pan, brushed with a little oil. What is more, covering the pan with a lid will make the breasts cook a lot quicker and keep them tender and succulent. Cut into the thickest part of a chicken breast to check that it’s cooked (there should be no pink), or, if you have a kitchen thermometer, it should read 74°C (165 F) when your chicken is cooked.
- Shredding the Chicken: Use two forks for shredding the chicken. Hold the breast with one, and use the other one to pull strands of chicken breast away from the rest.
- Sweet Chilli Sauce: don’t be tempted to add too much sauce. It will make your burgers too sweet and lacking in texture if your sweet chilli shredded chicken is too wet.
- Toast the Brioche Buns: You can toast brioche buns in a toaster, or place them in a preheated oven for 2-3 minutes. Note, that brioche buns will brown quicker than regular buns due to the sugar content in them.
- Use Crunchy Vegetables for Extra Texture: cucumber, lettuce leaves, bell pepper, and shredded carrots will do a brilliant job in these burgers to provide texture.
Ingredients and Substitutes
- chicken breasts: skinless. Alternatively, you may use boneless skinless chicken thighs.
- spices: we used ½ tsp paprika and ½ tsp chilli powder, but feel free to skip the chilli if you don’t like your burgers too spicy (some heat will come from sweet chilli sauce!)
- sweet chilli sauce: we used Thai-style sweet chilli sauce.
- brioche burger buns: brioche is our favourite type of burger bun. Soft and buttery, it browns slightly when toasted and brings incredible soft texture to any burger.
- creme fraiche: can be replaced by mayo or sour cream.
- lettuce leaves: we love baby gem lettuce, but any other lettuce will do. You can use spinach as well if you’d like.
- cucumber: thinly sliced.
- bell pepper: cut into thin strips.
Method
Rub the paprika and chilli powder all over the chicken breasts.
Heat a tablespoon of oil to a frying pan, add the chicken breasts (you can flatten them or cut them in half for quicker cooking) and cook on low-medium heat, covered with a lid for 8-10 minutes, then flip them over and carry on cooking for another 8-9 minutes. The time required will depend on the thickness of the breasts, so make sure your chicken is fully cooked through (the internal temperature of the chicken breast should be 74°C (165°F), and there should be no visible pink parts if you cut into it). Reserve the pan your chicken was cooked in (including any juices).
Once cooked, shred the chicken into small pieces using two forks.
Add the sweet chilli sauce to the reserved pan alongside a tablespoon of water and heat on low setting just until it’s warmed through (don’t let it boil). Add the chicken to the pan and stir everything together. Take it off the heat, cover it with a lid and set it aside.
Toast your brioche buns in a toaster or in the oven for a couple of minutes (keep an eye on them, brioche buns burn quickly).
Spread half a teaspoon of creme fraiche (sour cream or mayo) on each of the 4 halves of the buns. Place two lettuce leaves on each of the bottom halves of the buns. Spoon the sweet chilli shredded chicken and arrange the cucumber and pepper on top. Place the top halves of the buns on top and enjoy!
Recipe FAQs
Partly, yes! Make the sweet chilli chicken a day in advance, cool it down to room temperature, and then store it in an airtight container in the fridge. When you are ready to serve, reheat the chicken gently in a frying pan (if it looks too dry, add a splash of water) and assemble your burgers just before serving!
We like Thai-style Sweet Chilli sauce, which is widely available in most supermarkets. Blue Dragon Sweet Chilli Sauce is a good all-rounder, but we absolutely love Mae Ploy Sauce.
Sweet Chilli Chicken Burger Toppings
There are two things to consider when you are choosing the veggies to go with your sweet chilli chicken burger:
- Flavours that will pair well with Thai-style sweet chilli sauce.
- Textures that will contrast with succulent pulled chicken and soft brioche bun.
We recommend adding a variety of crunchy vegetables, like cucumber, julienned carrots, radishes, fresh lettuce leaves etc. for the best texture balance. However, a couple of slices of avocado would work very well with the flavours in this pulled chicken burger.
What To Serve With These Pulled Chicken Burgers?
For an ultimate fakeaway experience, serve the burgers with some potato chips (French fries) or wedges. A salad or a slaw would not go amiss with these burgers either. Try them with:
- Asian Cabbage Slaw
- Cucumber and Sour Cream Salad (Mizeria)
- Courgette Ribbon Salad
- Korean Broccoli Salad
Other Delicious Burger Recipes
For our full collection of tasty burger recipes, visit our Burger Section. Some of our favourites include:
- Homemade Fish Burger With Tartar Sauce (Without Relish)
- Sweet Chilli Halloumi Burgers
- Beetroot Burgers with Goat’s Cheese
- Vietnamese Burger Banh Mi Style
Recipe Card
Quick Pulled Chicken Burger With Sweet Chilli
Ingredients
- 250 g chicken breasts
- ½ teaspoon paprika
- ½ teaspoon chilli powder
- 2 tablespoon sweet chilli sauce
- 2 brioche burger buns cut in half
- 2 tablespoon creme fraiche or mayo or sour cream
- 4 lettuce leaves
- 6 slices of cucumber
- ¼ bell pepper cut into thin strips
Instructions
- Rub the paprika and chilli powder all over the chicken breasts.
- Heat a tablespoon of oil to a frying pan, add the chicken breasts (you can flatten them or cut them in half for quicker cooking) and cook on low-medium heat, covered with a lid for 8-9 minutes, then flip them over and carry on cooking for another 8-9 minutes. The time required will depend on the thickness of the breasts, so make sure your chicken is fully cooked through (the internal temperature of the chicken breast should be at 74° C (165° F), and there should be no visible pink parts if you cut into it). Reserve the pan your chicken was cooked in (including any juices).
- Once cooked, shredd the chicken into small pieces using two forks.
- Add the sweet chilli sauce to the reserved pan and heat on low-setting just until it's warmed through (don't let it boil). Add the chicken into the pan and stir everything together. Take it off the heat, cover with a lid and set aside.
- Toast your brioche buns in a toaster or in the oven for a couple of minutes (keep an eye on them, brioche buns burn quickly).
- Spread half a teaspoon of creme fraiche (sour cream or mayo) on each of the 4 halves of the buns. Place two lettuce leaves on each of the bottom halves of the buns. Spoon the sweet chilli shredded chicken and arrange the cucumber and pepper on top. Place the top halves of the buns on top and enjoy!
Nutrition
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