Chicken burgers with tarragon mayo

Fragrant tarragon mayonnaise is the star of this simple supper, which puts ready-made ingredients to good use.

Ingreadient

• 505g pack Essential Breaded Chicken Steaks
• 500g pack frozen sweet potato oven chips
• ½ x 20g pack tarragon, leaves picked and finely chopped
• 5 tbsp light mayonnaise
• 90g wild rocket
• ½ unwaxed lemon, zest and juice
• 4 brioche buns, halved
• 1 Essential Slicing Tomato, thinly sliced

Step by step

1. Preheat the oven to 200°C, gas mark 6. Put the chicken steaks on one large baking tray and the chips on another. Bake for 22-24 minutes until the chicken is cooked through and no pink meat remains.
2. Meanwhile, in a small bowl, combine the tarragon and mayonnaise with 1 tbsp cold water. Season, then set aside. In another bowl, mix together the rocket, lemon zest and juice; season.
3. Toast the cut sides of the buns in a hot frying pan or under the grill. Spread 1 half of each with a spoonful of tarragon mayo, then layer up with the chicken, tomato, rocket and bun tops. Serve with the chips