Fakeaways
These homemade chicken thigh burgers are exactly the kind of simple, proper tea that works on a busy weeknight. Chicken thighs stay juicy and forgiving (and they're cheaper than breast), get a quick seasoning from the store cupboard, then go straight into a hot pan until golden and slightly charred. Pile them into soft buns with mayo, cheese, lettuce and tomato and you've got a proper family burger without any faff.
Place the chicken thighs in a bowl. Drizzle with the oil, then sprinkle over the garlic powder, smoked paprika, salt and a good grind of black pepper. Massage everything in so the chicken is evenly coated.
Heat a griddle pan or large frying pan over a medium-high heat. Cook the chicken for 6–8 minutes on each side until cooked through, golden brown and slightly charred. In the last minute, top each thigh with some of the cheddar so it melts.
While the chicken rests for a minute, lightly toast the cut sides of the buns in the same pan.
Spread mayonnaise on the bottom of each bun. Top with lettuce, the cheesy chicken thigh, a couple of tomato slices, then the top bun. Serve straight away.
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