The Grilled Recipes kitchen invites you to try Blackened lamb with peppers Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Blackened lamb with peppers.
These sticky burgers can easily be rustled up on a warm evening for a last-minute barbecue
Easy
Serves 4
Easily doubled
Prep 10 mins
Cook 15 mins
Ingredients
4 skinless, boneless chicken breasts
4 rashers bacon (optional)
4 large burger buns , sliced in half
lettuce , tomato and red onion, to serve
FOR THE SAUCE AND MARINADE
4 tbsp tomato ketchup
4 tbsp brown sauce
splash chilli sauce (optional)
2 tsp clear honey
2 garlic cloves , crushed
Method
Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn't burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.
Nutrition per serving
406 kcalories, protein 43g, carbohydrate 48g, fat 6 g, saturated fat 2g, fibre 2g, sugar 8g, salt 1.96 g
Recipe from Good Food magazine, August 2010.
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