Makes 4 burgers

Ingredients

For the burgers

• 4x skinless and boneless chicken thighs
• Plain flour, seasoned with salt and pepper
• 1 pack of halloumi cheese (cut 8 slices)
• Sriracha mayo
• 4x brioche buns

For the glaze

• 4 tbsp soy sauce
• 2 tbsp honey
• 1.5 tbsp sugar

For the pickled cucumber side

• 1/2 a cucumber, sliced thinly
• 1/4 tsp rock salt
• 1/4 tbsp sugar
• 1/4 tbsp white vinegar

Method

• Heat some olive oil in a large frying pan on a medium-high heat.
• Open the chicken thighs out flat and coat them in the flour.
• Add the chicken to the pan and watch it sizzle 🙂
• While the chicken is cooking, make the glaze and pickled cucumber.
• Glaze – add the ingredients to a pan and bring to a boil. Simmer for a few minutes then leave on a super low heat.
• Cucumber – sprinkle over the salt and leave for 5mins to absorb. Mix in the sugar and vinegar and leave in a bowl for the flavour to develop.
• Heat a medium sized non-stick pan on a medium-high heat and add the halloumi to the pan without any oil.
• Flip the chicken once they’re half way cooked and crispy on one side.
• Flip the halloumi and set aside once cooked on both sides.
• Toast the buns and get ready to stack!
• Add the chicken and spoon over some of the glaze.
• Top with halloumi and the sriracha mayo.
• Serve with pickled cucumber and your choice of salad/wedges/veg.