BBQ Pulled Chicken Burgers and Sweet Potato Fries
The first time I made this BBQ sauce, I knew it would go perfectly in a burger, and sweet potato chips are the perfect accompaniment to add a real pub grub feel. If you fancy reducing the calories further, you could make butternut squash chips instead of sweet potato. Remember to recalculate the calories if you make any changes.
POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving = 7 points or 411 cals, 7.7g fat, 46.4g carbs, 38.8g protein
Ingredients
For the Burger and Chips
2 x 150g sweet potatoes, unpeeled and cut into chips
Good pinch of smoked paprika
400g roast chicken (white meat only),shredded
4 sandwich thins
2 tablespoons light sour cream mixed with ¼ teaspoon chipotle paste
¼ head of iceberg lettuce
1 red onion, sliced into rounds
40g light Cheddar cheese, sliced
Handful of jalapeños
Low-calorie cooking spray
Salt and black pepper
For the BBQ Sauce
100g reduced sugar and salt ketchup
2 cloves of garlic, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp dark brown sugar
1 tbsp white wine vinegar
1/2 tsp each smoked paprika and ground cumin
¼ tsp each mustard powder and salt
½ tsp chipotle paste
Few drops of Tabasco or a pinch of chilli powder (if you like it spicy)
Method
- Put the sweet potato chips in a microwaveable bowl, splash in 100ml water, cover with cling film and pop in the microwave for 4–5 minutes until the potatoes soften a little.
- Preheat the oven to 180°C (fan) and put in a large baking tray so it warms while the potatoes are in the microwave.
- After 5 minutes, drain the sweet potato chips and arrange evenly on your baking tray. Spray with low-calorie cooking spray and season well with salt and pepper and a good pinch of smoked paprika. Bake in the oven for around 30 minutes, turning halfway through, until the chips start to crisp up.
- While the chips are cooking, make the BBQ sauce. Pop all the ingredients in a pan with around 50–100ml water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let the sauce cool down.
- Pop the shredded chicken in the cooled BBQ sauce, mix and simmer over a low heat so the chicken and sauce become piping hot.
- Now to assemble the burger! Warm the sandwich thin in a toaster and then add a dollop of the chipotle sour cream on the bottom and spread, then top with a lettuce leaf. Pile on the pulled chicken and top with red onion, cheese and jalapeños. Finish with another little blob of the chipotle sour cream and pop the lid of the burgers on. Take the chips out of the oven and serve with the burgers.
Ha Laura, this is one of mine and my hubby’s favourites. I’ve adapted your recipe so I can make more for big BBQ’s. I make double the quantity of the sauce and pop it in to my slow cooker with around 8 chicken breasts. Perfect result. I opt for garlic powder instead of the fresh garlic, as it tastes better in the slow cooker.
That sounds like a great way to make a big batch, I will have to give it a try!!
This has to be my new favourite! So yummy!
This was simply gorgeous. The whole family loved it, will definitely become a regular feature in our menu. The bbq sauce is amazing. You’re a star Laura
Awesome! Even the hubby loved this! You are a genius! X
this was absolutely delicious! I made butternut squash chips with thyme for me. next time id have ciabatta as not a fan of broche rolls, but that’s just a personal thing. the whole family loved it, my eldest son came for dinner and had three !
Hello Laura, I’s so pleased to find your website and can’t wait to start trying out some of your dishes. This will be the first – however, the link for the BBQ sauce doesn’t work – help!
Hi Kellie, the bbq sauce recipe is also in this recipe so you shouldn’t need the link. Hope you enjoy x
Thanks Laura. We all loved this meal! My son and husband had two each and asked when they were having it again next. Spot on