Breadless Chicken Burger with BBQ Sweet Potato Jacket

Serves 2


2 HECK Chicken Italia Burgers (or use beef/veggie burgers if you prefer)

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

1 fresh red chilli, deseeded and finely sliced

Olive Oil


  1. Pre-heat the oven to 180°c / 160°c fan / gas mark 5.
  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.

 This recipe uses our Chicken Italia burgers, but would work equally as well if you re-shaped our Naked Chicken sausages into burger form!



Special Offers

Would you like to receive special offers from us? If so, complete the form below and well add you to
our email list!