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Heck Breadless Chicken Burger with BBQ Sweet Potato Jacket

Prep time: 5-10 mins - Cook Time: 1hr 20 mins -  Serves: 2

This bunless burger recipe is coming to your rescue! It’s piled high with toppings and an amazing sauce all wrapped up in a mushroom bun.


  • 2 HECK! Chicken Italia Burgers 
  • 4 portobello mushrooms or large field mushrooms 
  • 2 large sweet potatoes 
  • 150ml crème fraiche
  • Half a pack of chives, finely chopped 
  • Sea salt 
  • Black pepper
  • 50g mature cheddar cheese, grated
  • 1-2 spring onions, finely sliced
  • olive oil 


  1. Pre-heat the oven to 180°C
  2. Wash and scrub the sweet potatoes, then place on a baking tray and roast whole in the oven for 25 – 30 mins.
  3. In a mixing bowl, combine the cheese, crème fresh, chopped chives, spring onion and chilli (reserving a little chilli and spring onion to garnish). Season to taste.
  4. Remove the stem of each mushroom, drizzle with a little olive oil and season with salt and pepper.
  5. When the sweet potatoes have been cooking for approx. 20 mins place your burgers onto the BBQ and cook for 10-12 min (cooking times will vary depending on your BBQ heat – always make sure the meat is cooked through and juices run clear before serving).
  6. After 5 mins add the mushrooms to the BBQ grill.  Remove the sweet potatoes from the oven and place alongside the mushrooms.  Cook everything for a further 5 mins.
  7. Once the burgers are cooked, start to build your burger stacks – one mushroom at the bottom, a burger in the middle and another mushroom on the top.
  8. Cut open the sweet potatoes, place a big dollop and of the cheese mix into each one and scatter the last of the spring onion and chilli mix over the top.
  9. Serve with rocket or watercress.

    per 100g per portion
    Energy 770kJ/185kcal 2817kJ/677kcal
    Fat 12g 44g
    of which Saturates 7.4g 27g
    Carbohydrate 12g 44g
    of which Sugars 6.4g 24g
    Protein 6.6g 24g
    Salt 0.88g 3.2g
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