Spicy Chicken Burger Recipe with Homemade Sauce
The Telegraph's Diana Henry shares a recipe for crispy breadcrumbed spicy chicken burgers with a custom sauce made from mayonnaise, ketchup, paprika, and pickle juice. The recipe uses marinated chicken thighs that are flattened, breaded, and pan-fried for a quick cooking process. The dish serves six and requires minimal active cooking time despite a two-hour minimum marinating period.
Diana Henry, The Telegraph's award-winning cookery writer, provides detailed instructions for making spicy chicken burgers featuring breadcrumbed chicken thighs rather than battered versions. The chicken is first marinated for at least two hours in a mixture of milk, yogurt, garlic, and cayenne pepper, then coated in seasoned flour, egg, and breadcrumbs before being pan-fried in groundnut oil. The accompanying special sauce combines mayonnaise, ketchup, smoked paprika, onion granules, pickle juice, Tabasco, and English mustard, with adjustments made to taste. The assembled burgers are served on toasted brioise buns with romaine lettuce, tomatoes, and sweet pickled cucumber. The recipe is designed for efficiency, with preparation steps that can be completed in advance and a cooking time of approximately eight minutes.
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Spicy chicken burgers with special sauce
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