Chicken Burgers with Muhammara Mayonnaise


  1. To start, put the chicken thighs between two sheets of cling film and bash them until they are about 1cm thick. Put them into a bowl and add the lemon, olive oil and a good pinch of salt and pepper. Mix well, cover and set to one side whilst you make the muhammara. This will help tenderize the meat.
  2. Put all the ingredients for the muhammara into a blender with a really good pinch of salt and blitz until smooth. You will need about ½ of it, so the rest can stay in the fridge or be used as a dip before dinner.
  3. Heat a non-stick frying pan over a medium-high and add the chicken. Cook for 3-4 minutes until golden. Turn, reduce the heat to medium-low and cook for 6-8 minutes until cooked through and super juicy.
  4. Meanwhile, mix 80g of the muhammara with the mayonnaise and spread generously over the bottom of the burger buns.
  5. Take the chicken out of the pan and place onto the buns with the mayo. Top with some salad and then the lids. Serve immediately.


Serves 4

For the muhammara
3 roasted red peppers from a jar
1 tbsp Turkish red pepper paste, optional
1 tbsp olive oil
1 tbsp pomegranate molasses
1 clove garlic
30g walnuts
1 tsp ground cumin
1 tsp ground coriander
2 tsp Turkish pepper flakes
Sea salt

For the burgers
4 chicken thigh fillets
The juice of half a lemon
1 tbsp olive oil
40g mayonnaise
4 brioche buns
Lettuce to serve
Salt and pepper

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