Step 1 of 6
15-Minute Chicken & Halloumi Burgers
Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until approximately 1 cm thick. Cut each chicken breast into two even pieces.
Step 2
Pan method: Heat two frying pans over medium-high heat, one containing the oil. Fry the chicken in the oiled pan for 3–4 minutes on each side until cooked through. Season, reduce the heat, drizzle in the chilli sauce and half the lemon juice, and cook for a further 1–2 minutes until the sauce reduces. Remove from the heat.
Step 3
Air fryer method: Preheat the air fryer to 180°C for 4 minutes. Cook the chicken for 12 minutes. Drizzle over the chilli sauce and remaining lemon juice and cook for a further 1–2 minutes until the sauce reduces and the chicken is cooked through. Keep warm.
Step 4
Pan method: toast the buns cut-side down in the dry frying pan for 30 seconds, then fry the halloumi slices in the same pan over medium-high heat for 2–3 minutes per side until deep golden. Air fryer: toast the buns at 200°C for 1–2 minutes, then cook the halloumi at 200°C for 10 minutes, turning halfway, until golden.
Step 5
Toss the shredded cabbage with the mayonnaise and remaining lemon juice to make the slaw.
Step 6
Spread the sour cream inside the toasted buns — hummus works just as well if you have some. Layer with the lettuce, chilli chicken, halloumi, and roasted peppers. Drizzle with a little more chilli sauce, spoon over the slaw, season with black pepper, and add the bun lids. Serve with any extra slaw on the side.
