‘Big Daddy’ Cheese Burger with Smoked Bacon & Hash Brown

Served with BBQ Beans, Skinny Fries & Chicken Gravy

This dish will be a real winner with the whole family, definitely one fir the Kentucky Fans and a great way to treat the kids & big kids without any of the guilt. Totally tasty & satisfying!

Serves 4

4 Chicken Fillets

4 Low Fat Cheese Slices

4 x Wholemeal Rolls

1 Onion, Finely Chopped and Fried.

For the Batter/Coating:

2 Eggs

2 Teaspoons Smoked Paprika

Teaspoon Garlic Salt

Teaspoon Onion Salt

2 Teaspoons Dried Parsley

60g Instant Mash

2 Tablespoons Water

Mix All the dry ingredients together and transfer 4 Tablespoons to a separate dish to coat the chicken before dipping in the Batter. Add the eggs and water to the remaining mix and whisk for 2 minutes. Spray a non stick baking tray with fry light and heat in the oven. Dip the chicken fillet in the dry mash then into the Batter and place on the heated tray. Cook in the oven until golden brown, Approx 25-35 minutes or until cooked through.

For the Hash Browns.

2 Large Grated Potatoes

2 Eggs

40g Instant Mash

2 Teaspoons Smoked Paprika

Teaspoon Garlic Salt

Teaspoon in Salt


Mix all the ingredients together until fully combined and shape into hash browns, fry 20 minutes turning frequently until crisp and golden. (Aldo great cooked in a sandwich toasted).

To layer the burger: place fried onions on the base if the bread roll, top with Chicken Fillet, Hash Brown, Bacon, Cheese & Tomato Sauce and finish with top of the bread roll.

For The BBQ Beans:

2 Tins Baked Beans

2 Tablespoons Balsamic Vinegar

1 Tablespoon Granulated Sweetener

1 Tablespoon Tonato Purée

Method: Mix all the ingredients together and gently heat in a non stick pan (can also be microwaved)

For the Chicken Gravy:

2 Chicken Stock Pots

1 Chicken Oxo

1/2 Teaspoon Xanthan Gum

1 Pint Water

1 Teaspoon Pepper


Mix all the ingredients together using an electric mix, then gently heat (more water or a further 1/4 teaspoon of xanthan can be added for preferred thickness)

For The Skinny Fries

2-4 Large Pototoes cut into long sticks

Fry light Speay

Sea Salt

Method: put the skinny fries into a large bowl, cover with cling film and microwave for 5 minutes. Carefully remove the cling film and tip into a non stick baking tray, spray with frylight. Season with salt and oven cook for 10-15 minutes, shaking occasionally, until crisp and golden brown.

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