Recipe: Chicken Burger Stacks

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 45 Minutes

Serves: 4


Kumara Rounds

  • 600 g large round red kumara / sweet potato (1lb 5oz)
  • 1 Tbsp olive oil


  • 1 large avocado
  • 1 large tomato
  • 1 small red onion
  • ⅓ cup plain, unsweetened yoghurt (80ml)
  • 2 Tbsp GF mayonnaise
  • 4 large slices cheese (any type) (80g)
  • 4 Tbsp GF tomato relish
  • 60 g cos lettuce (2.1oz)


  • ⅓ cup brown rice flour (40g)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 550 g boneless, skinless chicken breasts (2 large / 1lb 3oz)
  • 1 Tbsp olive oil


1. Preheat the Oven

Preheat oven to 220°C (430ºF) fan bake and line an oven tray with baking paper.

2. Cook Kumara

Peel kumara and slice into 5mm / 0.2in thick rounds. Arrange in a single layer on a prepared tray. Drizzle with oil and season with salt and pepper. Bake for 15 minutes, then flip slices over and cook for a further 10 minutes, until golden brown and crisp around the edges.

3. Prepare Salad

While kumara cooks, slice avocado and tomato. Thinly slice red onion. Whisk together yoghurt and mayonnaise and season with a little salt and pepper.

4. Cook Chicken

Mix flour, oregano, thyme, garlic powder and paprika in a shallow dish. Season well with salt and pepper. Cut chicken breasts in half horizontally to form thinner steaks. Dredge chicken in flour mixture, shaking off excess.

5. Heat the Oil

Heat oil in a large frying pan on medium-high. Add chicken and cook for approximately 4 minutes each side, until golden brown and cooked through. Remove pan from heat and place cheese slices on top of chicken to melt.

6. Assemble and Serve

For each burger stack, spread a couple of kumara slices with relish. Top with chicken and cheese, onion, avocado, tomato and lettuce. Spread a couple more kumara rounds with yoghurt mayo and place (mayo side down) on top of lettuce. Serve immediately.

Recipe Notes

  • Wine Match: Go for a Pinot Gris.
  • Gluten-Free Option: Make sure mayonnaise and relish are gluten-free.
  • Ingredient Swaps / Notes: If you’re not sure what cheese to use, try cheddar, Swiss or Colby. Brown rice flour helps to give the chicken a nice crispy coating. You can use cornflour instead, or plain flour if you don’t have either of these on hand.
  • Storing and Reheating: Chicken and kumara can be stored together in the fridge and reheated in the oven, frying pan or microwave. Store salad ingredients separately and assemble stacks just before serving.

Chicken is a great source of animal protein and provides the essentail amino acids for our tissue, bone and muscle growth and repair, including keeping our brain healthy.

Important to note is that dietary protein can come from both animal and plant sources, therefore if you are interested in learning more about the different types of protein and how they effect our cognitive function, please see our article on Diet and the Brain — Proteins.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration!

0/5 (0 Reviews)

Leave a Comment

Your email address will not be published. Required fields are marked *