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These pulled BBQ Chipotle chicken buns are an easy crowd-pleaser that can be made hotter to taste.  

Pulled BBQ Chipotle chicken buns 

Makes 6 

Ingredients

For the chicken  

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper  

For the sauce  

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika  

For serving  

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)  

Method 

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken. Set aside.
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli
   just before serving.
8. Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

Also read: Mexican pulled chicken on brinjal steaks

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Get ready to impress your friends (and your taste buds). From ingredient choices to technique, here are three ways to take your burger from ordinary to extraordinary. 

Choose the right meat 

When it comes to burgers, choosing the right meat is crucial. The more fat there is in the meat, the juicier and more delicious the patty will be. Minced beef, lamb or pork, which have a higher fat content (usually around 20%), are ideal for a succulent burger. If you are looking for leaner cuisine, opt for a chicken burger instead – here, the leaner the chicken breast, the better.  

Get creative with your ‘buns’ 

Unlock a whole new world of flavour when you swap out your bread buns. Although we love a bun-less burger (thank you for your service, lettuce wraps), we’re loving a fried chicken burger between two waffles, or wrapping a beef patty in caramelised onion slices (looking at you, Flying Dutchman). Another idea is to mix sweet and savoury by pressing your chicken burger between two glazed doughnut rings – a weird and wonderful combination that tastes delicious!  

Layer to perfection 

When building your burger, you want to get the order of the ingredients just right for the perfect flavour explosion when you sink your teeth into it. After toasting the bun, add your sauce of choice and layer on your fresh ingredients – think rocket, cucumber and tomato. This layer will catch all the meat juices. Now add a slice of cheese before topping with your hot patty straight from the pan or grill – the cheese will instantly melt and stick to the patty as it rests on it. Finish with extras like pickled onion, gherkins and creamy avocado. Yum! 

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You can have just as much fun with savoury buns if they taste anything like these broccoli-pesto and feta buns. Adding lemon wedges and onion marmalade will up the flavour!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
100 g broccoli, blanched and chopped
¼ cup olive oil
3 tbsp pesto
500 g store-bought bread dough
½ cup onion marmalade
150 g feta
1 egg, beaten
Lemon wedges, to serve

METHOD
1. In a food processor, blend the broccoli, oil and pesto to a paste. Add more oil if it is too thick.
2. Preheat oven to 180°C and grease a square baking dish.
3. On a floured surface, roll out the dough into a square about 3 cm thick. Spread the broccoli pesto over it, leaving a border around the edges.
4. Heat the marmalade a little to make it more spreadable, then spread it over the pesto. Crumble the feta on top.
5. Roll the dough into a sausage shape. Cut rounds of the dough and pack tightly into the dish. Leave to proof for 30 minutes.
6. Brush the tops of the buns with egg. Bake for 30 minutes, until puffed up and golden. Serve with lemon wedges.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

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We love these little BBQ chicken buns by MasterChef SA runner-up Siphokazi Mdlankomo. They make a great dinner party treat!

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
3 tbsp tomato sauce
3 tbsp chutney
2 tbsp vegetable oil
2 tbsp vinegar
2 tbsp spicy chicken soup powder
1 tbsp smoked paprika
2 tsp peeled and grated ginger
2 tsp crushed garlic
4 chicken thighs
1 kg ready-made bread dough

METHOD
1. Preheat oven to 200°C.
2. Mix all seasoning ingredients and rub over the chicken. Place in a roasting tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 10–15 minutes. Set aside to cool.
3. Shred the chicken and mix with the pan juices.
4. Divide dough into 12 portions and roll to form discs. Spoon a little shredded chicken into the centre of each disc, fold over the sides and shape into a ball.
5. Cook the buns in a steamer for 10–15 minutes, until cooked through. Serve with coleslaw.

Styling: Luisa Hayes
Photography: Juliette Bisset

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Try your hand at this Asian classic with our chill-beef bao buns! They pack a delicious punch, and you can make them with storebought bread dough from your local supermarket.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
250 g stewing beef
1 tbsp flour
2 tbsp vegetable oil
¼ cup finely sliced ginger
3 cloves garlic, peeled and crushed
2 tbsp chopped chillies
3 cups beef stock
¼ cup sugar
¼ cup soy sauce
2 tbsp rice vinegar
1 tsp salt
250 g storebought bread dough
¼ cup peanuts, toasted
¼ cup coriander

METHOD
1. Dust beef in flour. Heat oil in a pot and sear. Remove.
2. Fry the ginger, garlic and chillies for 5 minutes.
3. Add beef, stock, sugar, soy sauce, vinegar and salt. Simmer for 2 hours. Once cooled, shred.
4. Roll dough into a sausage, 3 cm thick. Cut into 3 cm slices and roll each into a ball. Use a chopstick to roll each ball into an oval bun. Brush with oil. Fold the bun over the chopstick, then pull out chopstick.
5. Leave to proof for 10 minutes.
6. Steam in batches for 8 minutes. Open the buns and fill with beef, peanuts and coriander.

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