Cajun Spiced Chicken Burger with Roasted Pepper Salsa

05 Dec 2022

Cajun Spiced Chicken Burger with Roasted Pepper Salsa

50 Minutes | easy | Serves 2

It’s amazing how good these chicken breasts taste with a simple marinade using a Cajun spice blend. You could also use a ready made spice blend if you prefer. Make sure you bash the chicken breasts out to an even thickness, to ensure they cook evenly. The roasted red pepper salsa is so ebay to make and will go with any grilled meat or fish.


  • 2 chicken breasts
  • 2 burger buns, lightly toasted if you prefer
  • 2 lettuce leaves
  • 2 tablespoons sour cream or yoghurt
  • 2 red peppers
  • 1 red onion, cut in half
  • Handful coriander leaves
  • Juice of 1 lime
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1-2 teaspoons cayenne (add 2 if you like heat!)
  • 1 tablespoon salt
  • 2 teaspoons white pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon vegetable oil




Combine all the ingredients for the spice mix and set aside.

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Place the chicken breasts

Place the chicken breasts between two sheets of clingfilm and bash out to an even thickness. Coat well with the Cajun spice mix and refrigerate for a couple of hours or overnight.

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Heat two gas burners on the Jupiter Outback BBQ and set the heat to medium.

Place the peppers and onion over direct heat and cook, turning now and then, until charred all over – around 15 minutes.

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Remove the chicken

Remove the chicken from the marinade, shaking off any excess. Place over direct heat and cook for 10-15 minutes, turning to ensure even cooking.

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Make the salsa

To make the salsa, blend all the ingredients together with a pinch of salt (they can also be finely chopped)

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Assemble the burgers

To assemble the burgers, spread the bases with the sour cream or yoghurt and top with the lettuce leaves and chicken, then plenty of the red pepper salsa. Close the sandwiches and serve.


If you like heat, try charring some chillies to add to the salsa. Just place them onto the grill whole and blacken them, as you would the peppers. The salsa will keep for a few days in the fridge.

Recipe Author

Recipe Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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