Air Fryer Chicken Burgers

Preparation

• 1

  For the protein bread buns: Preheat the oven to 180˚C. Combine the protein bread mix with 115g water in a medium bowl and mix together. Set aside for 30 minutes to thicken.

• 2

  Divide the dough into two equal-sized balls using damp hands then place onto a lined baking tray, sprinkle with the sesame seeds, and bake for 20-25 minutes until deep golden all over. Remove from the oven and allow to cool before slicing in half. Alternatively you can cook these in the Air Fryer at 180C (no need to preheat) for 15-20 minutes, until golden, flipping them over after 10 minutes of cooking so the bottoms can brown.

• 3

  For the crispy chicken breast: Place each chicken breast between two pieces of baking paper or cling film (plastic wrap) and bash with a rolling pin until it has an even thickness throughout.

• 4

  Take 3 wide, shallow dishes – place the instant oats into one of them, the egg into a second, and the breadcrumbs into the third dish. Season the flour with a pinch of salt and black pepper. Dip each chicken breast into the instant oats, then the egg, then the breadcrumbs so they’re fully coated.

• 5

  Spray the basket of the Air Fryer with the spray oil then place the coated chicken breast inside. Spray with more oil on top and then air fry for 15-20 minutes at 180˚C, flipping the chicken over halfway through. The coating should be crispy and the chicken should be cooked through (internal temperature of 74˚C (164˚F).

• 6

  For the pickled red onion: Place the thinly sliced red onion with the vinegar, sugar, salt and 60ml (¼ cup) of water into a small pot on the stove. Bring to a simmer then remove from the heat and set aside for 15 minutes until bright pink and softened.

• 7

  Assemble the air fryer chicken burgers: Combine the sriracha and mayonnaise in a small bowl and spread over the cut surface of the protein buns. Top with the shredded lettuce, a crispy chicken breast, sliced tomato and some pickled onions.

• 1

  Enjoy!