Bump Chicken Burger

Rana Conway's Chicken Burger

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 2


  • No Allergens

Suitable for:

  • Gluten free

    Gluten free

  • No dairy

    No dairy


2 chicken breasts 


½ lime, for juice
2 tsps. rapeseed oil
2 tsps. honey
½ tsp ground cumin 

To serve:

2 rolls of your choice
4 tsps low fat mayonnaise

Chunky guacamole:

1 avocado 
1 tomato
2 tsps finely diced red onion
½ lime, for juice
¼ tsp paprika 
1 tsp fresh coriander or ¼ tsp ground coriander
¼ tsp finely diced red chilli (more if preferred)



  • No Allergens


Step 1

Place the chicken breasts between sheets of cling film and beat lightly using a mallet or rolling pin until about 1.5cm thick.



step 1/4


Step 2

Place the pieces of chicken on a baking tray covered with foil. In a small bowl, mix together the four ingredients for the marinade. Spread half the mixture on the top of the chicken breasts, then turn them over and spread the rest on the other side. Cover with cling film and place in the fridge for 10 minutes or longer.

step 2/4


Step 3

To prepare the guacamole, cut the avocado in half, discard the skin and stone and dice. Dice the tomato. Combine all the guacamole ingredients in a bowl and leave to stand at room temperature.

step 3/4


Step 4

When the chicken has marinated, place it under a medium or hot grill for 6-7 minutes on each side, until it is slightly browned and the juices run clear. Meanwhile, cut the rolls in half and spread with mayonnaise. Place one piece of chicken on the bottom half of each roll and spoon the guacamole on top, followed by the top of the roll.

step 4/4


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