Pulled Chicken BBQ Burgers

Thu, 23 April 2026

Ingredients | Makes 6-8

2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thighs

2 Tsp Simply Better Expertly Blended Sweet & Smoky Seasoning

1 Tbsp Simply Better Italian Extra Virgin Olive Oil

300g Simply Better Italian Tomato Passata

280g Simply Better Handmade Hot BBQ Sauce

1 Tbsp Simply Better Acacia Honey

2 Packs Simply Better 4 Handmade Waterford Blaa

20g Simply Better Abernethy Sea Salted Butter

1 Garlic Clove, crushed

1 Tbsp Chopped Parsley

8 Slices Simply Better Oakwood Smoked Drinagh Cheddar

8 Tsp Simply Better Handmade Caramelised Red Onion Relish

Simply Better Achill Island Sea Salt & Black Pepper

Method

1. Preheat the oven to 160°C Fan (325°F).
2. Add the chicken thighs to a bowl with the sweet & smoky seasoning and mix well.
3. Heat the oil in a skillet pan over a medium heat and seal the chicken all over.
4. Add the tomato passata, BBQ sauce, honey and season. Bring to a gentle simmer, then cover with a lid and place onto the middle shelf of the oven and cook for 1 hour. Remove from the oven, allow to cool slightly then shred the chicken with two forks and set aside.
5. Increase the oven temperature to 180°C Fan (350°F). Cut the Blaa open, placing the bottom half on the bottom of an oven proof dish, top with the BBQ chicken mixture, cheese and caramelised onion relish before topping with the other half of the Blaa.
6. Meanwhile melt the butter in a saucepan, add the garlic, salt and chopped parsley. Brush liberally over the top of the Blaa. Cover the dish with tinfoil and bake for 10 minutes until the cheese has melted.