Sarah Graham is a South African chef, TV personality, and blogger. Her blog ‘A Foodie Lives Here’ is full of delicious and inspiring recipes.
Why not try these tasty and, as the title suggests, quick Cajun Chicken Burgers with a Lime Mayo. Great for an easy Monday night.
For the Burgers
- 1 Tbsp olive oil
- 4 rashers streaky bacon
- 2 chicken breasts, preferably free-range
- 1 tsp cajun spice mix (my favourite is NoMu)
- salt and freshly ground black pepper
- 1/2 ripe avocado
- 2 fresh hamburger rolls
- Fresh watercress or basil, to garnish
For the Lime Mayonnaise
Preparation time 5-10 minutes | Makes about 1 cup, keeps in the fridge for up to 10 days
- 1 egg
- 1 clove garlic
- Zest of 1 lime
- 2-3 Tbsp lime juice (or lemon)
- Pinch of salt and freshly ground black pepper
- 1 cup cooking oil (not olive oil)
For the Burgers
- Add the olive oil and then the bacon rashers to a large frying pan on medium-high heat. Fry until golden and crispy, turning halfway through (3-5 minutes). Remove and drain on kitchen paper.
- Meanwhile, halve the chicken breasts through their bellies so that you end up with 4 thin breast ‘patties’. Season with the cajun spice mix and a sprinkling of salt and pepper. Fry the chicken breasts in the same pan that you cooked the bacon in, on medium-high heat, until just cooked through and golden (2-3 minutes on each side).
- To assemble your burgers, dollop a little mayonnaise onto your burger buns, top with the chicken, sliced of avocado, crumbled bacon bits and fresh watercress or basil. Eat as soon as possible with extra may on the side.
For the Mayonnaise
- To a blender, add all the ingredients except the oil. Then slowly drizzle in the oil in a constant stream with the blender on a low speed. Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise.
If not using avocado, just use 1 cup of oil.
If you don’t have your own cajun spice mix, you can use a little ground cumin and ground coriander along with some dried thyme and smoked paprika.
For a healthy side dish, I’d recommend roasted sweet potato wedges, drizzled with a little honey and cinnamon for the last few minutes of cooking so that they’re golden and sticky.