Cowboy Caviar Chicken Burger

Looking for the ultimate Easter burger? This cowboy caviar chicken burger is a great menu partner. It has proven to be a spring menu must have and will delight your customers.

15 Mins



4 Kara Brioche Buns

400g Iceberg Lettuce

80g Mayonnaise


For the Cowboy Caviar

400g Black Beans, drained and rinsed

200g Sweetcorn

2 Tomatoes, finely chopped

1 Red Onion, finely chopped

1 Pepper, finely chopped

Small bunch Coriander, chopped

3 tbsp Olive Oil

1 Lime, juiced


For the chicken

4 Chicken Breast

2 tbsp Olive Oil

2 tsp Chilli Flakes, Smoked Paprika & Oregano

4 gloves Garlic, grated

½ teaspoon salt and pepper

2 Limes, juiced


For the caviar, tip the beans, corn, tomatoes, onion, pepper and coriander into a large bowl. Drizzle over the olive oil and lime juice and gently stir to combine.

For the chicken, combine the garlic, chilli flakes, paprika, oregano, salt, pepper and lime juice in a bowl.

Take your chicken and score the skin, then place in the bowl of marinade. Marinade for a minimum of 1 hour for best results.

Before serving, heat a grill pan or grill until hot, add a drizzle of oil. Place the marinated chicken directly onto the hot surface and fry till cooked through.

Take Kara’s brioche buns and toast the inside on the hot grill to absorb all the chicken juices.

To assemble, take your brioche, on the base place 20g of mayo and spread, add some lettuce, the chicken and a generous helping of the cowboy caviar. Top with the bun lid and serve.

This recipe uses

MK4.5 Sliced Brioche Bun


MK4.5 Sliced Brioche Bun

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