Pulled Chicken Burger with Oven Chips

This BBQ pulled chicken burger is healthy, but tastes indulgent - and will be a favourite for both kids and grown ups in no time!


400g cooked Chicken Breast, shredded

For the BBQ sauce

125g Tomato Ketchup
50ml Soy Sauce
50g soft Dark Brown Sugar
2 tbsp Worcester Sauce
1 tbsp White Wine Vinegar
¼ tsp (a dash) of Tabasco
3 Garlic Cloves crushed
1 tsp Dijon Mustard
For the Homemade Oven Chips
3 large Potatoes, such as Maris Pipers
3 Tbsp Sunflower Oil
Sea Salt & Freshly Ground Black Pepper

To serve:

4 Brioche Buns, toasted
4 slices Beef Tomatoes
Little Gem Lettuce leaves
Shop bought Frozen Battered Onion Rings


Preheat the Oven to 220 degrees C

Peel each of the Potatoes and cut lengthways making around 28 chips
Place chips in a saucepan of cold salted water and bring to the boil
Simmer for 4 minutes
Drain and leave to cool
Cover the bottom of a baking tray in the Oil and roll the chips to fully coat
Season with Salt and Pepper
Place in the oven for 50-60 minutes turning 4 times until nicely browned
For the Onion Rings follow the packet instructions
But about halfway through cooking the chips, place Onion Rings in the same oven and cook for about 20 minutes, turning once
Put all the sauce ingredients into a small saucepan and bring to the boil
Place the shredded chicken into the sauce and warm through for 5 minutes
​To serve
Lightly toast the buns, pile on the shredded chicken, top with tomato, lettuce and onion rings then the top half of the bun
Serve with the oven chips