Crispy Harissa Chicken Burgers with Harissa Mayo
Buttermilk marinated chicken thighs in a crunchy coating, piled in a bun with a punchy harissa mayo and crisp lettuce.
Made with Harissa paste and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min + marinating
- LevelMedium
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs between sheets of baking paper and bash to an even thickness of about 1.5 cm. Mix in a bowl with the buttermilk and 30 g of your ready made harissa paste (see the base recipe). Cover and chill for at least 1 hour, or overnight.
- 2
Stir the remaining harissa into your ready made mayonnaise (see the base recipe) and chill.
- 3
Mix the flour, smoked paprika and salt on a plate. Lift each thigh from the buttermilk, let the excess drip off, then press it into the flour so it is thickly coated.
- 4
Heat the sunflower oil in a large frying pan over a medium heat until a pinch of flour sizzles. Fry the chicken for 5 to 6 minutes on each side until deep golden and cooked through, with a core temperature of at least 75C.
11 min - 5
Drain on kitchen paper. Split and toast the buns.
- 6
Spread the harissa mayo over both halves of each bun, add lettuce, tomato and the chicken, and serve straight away.
Tips
- Bash the thighs to an even thickness so they cook evenly without drying out.
- Press the flour on firmly. It makes a thick, craggy coating.
- Always check that the middle is cooked. Cut one open if unsure. Discard the used marinade rather than using it as a sauce.
Storing and freezing
Best eaten fresh. Keep any leftover chicken in the fridge for up to 2 days and reheat in a hot oven until steaming hot all the way through. The harissa mayo keeps for up to 2 days in the fridge.
Questions
Can I bake the chicken instead?
Yes. Place the coated thighs on an oiled tray, drizzle with oil and bake at 220C (200C fan) for 25 to 30 minutes, turning once, until golden and cooked through at 75C.
Can I use chicken breast?
Yes. Cut breasts in half horizontally into thin steaks and cook for 4 to 5 minutes per side. Thighs stay juicier.
What can I use instead of buttermilk?
Mix 200 g plain yoghurt with 2 tablespoons of milk, or 200 ml milk with 1 tablespoon of lemon juice left for 10 minutes. The tang and acidity tenderise the chicken.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.