NZ Woman's Weekly

Seared chicken burgers recipe

  • Meal Type

  • Servings

  • Courses


Burgers are simple to make and always popular with the family. This meal makes one chicken breast go a
long way – you’ll be surprised! The kumara wedges are simple and delicious, and make this a hearty dinner.

  • 1 large chicken breast
  • 1 tbsp plain flour
  • ½ tsp Cajun seasoning
  • ½ tsp celery salt
  • 4 sourdough buns or similar
  • Spray oil
  • 1 tbsp rice bran oil, for frying
  • 50g gourmet lettuce
  • ¼ cucumber, peeled into ribbons
  • 1 avocado, sliced
  • 1 small red onion, sliced into rings
  • ½ cup aioli
  • ½ tsp wholegrain mustard
  • 6-8 little kumaras, cut into wedges lengthwise
  • ¼ cup olive oil
  • 1 tsp herb and garlic sea salt
  1. Slice the chicken breast into 4 thin escallops (of even thickness). In a bowl, combine the flour, seasoning and celery salt.
  2. Preheat a large grill pan or frying pan. Cut the buns in half horizontally and lightly spray with oil. Sear the cut side in the pan until golden and set aside.
  3. Dredge each chicken slice with the seasoned flour. Add a little oil to the pan and sear the chicken breasts for 3-4 minutes each side over a medium heat.
  4. Layer the toasted buns with lettuce, cucumber, avocado and red onion, then top with the seared chicken breast. Dollop on the combined aioli and mustard, finishing with a top bun. Serve with kumara wedges.
  5. For the wedges, preheat the oven to 185oC. Toss the kumara with the oil and seasoned salt, then arrange on a lined baking tray. Bake for 25 minutes until tender.

Take a look at Top 10: burger recipes here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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