Directions
- 1Add the chicken mince to a bowl. Season with smoked paprika, garlic granules, and onion granules.
- 2Split the mixture into 4 equal balls. Flatten each ball into a patty in a pan.
- 3Fry each side for 4-5 minutes until golden and cooked through.
- 4Mix honey and hot sauce. Brush over bacon before grilling.
- 5Make the bang bang sauce by mixing the mayo, sweet chilli sauce, and sriracha.
- 6Toast the brioche buns lightly.
- 7Top two cooked patties with cheese slices, add the remaining patties, and cover to melt the cheese.
- 8Spread half of the bang bang sauce on the bottom bun.
- 9Add lettuce, chicken patties, and cooked bacon to the bun.
- 10Top with the remaining sauce and garnish with crispy onions.
Ingredients
- 250 g lean chicken mince
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 2 bacon rashers
- 10 g honey
- 1 tsp hot sauce
- 2 brioche buns
- 2 reduced fat cheddar slices
- 0.5 head little gem lettuce
- 1 tsp crispy onions
- 40 g lighter mayo
- 15 g reduced sugar sweet chilli sauce
- 0.5 tsp sriracha sauce
Equipment
bowlfrying panspatulabaking trayspoon
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