• 2 Tbsp olive oil
  • 1 tsp Gregg's Crushed Ginger
  • 1 tsp Gregg's Crushed Garlic
  • 1 red chilli, finely chopped
  • 2 Tbsp chopped parsley
  • ½ tsp Gregg's Lemon Pepper Seasoning
  • 400g chicken breasts (2 x 200g pieces)
  • 4 burger buns, cut in half and toasted
  • ½ cup HEINZ [SERIOUSLY] Good™ Peri Peri Mayonnaise
  • 1 red onion, sliced into thin rings
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 cup coriander sprigs
  1. Combine the olive oil, Gregg's Crushed Ginger, Gregg's Crushed Garlic, chilli, parsley and Gregg’s Lemon Pepper Seasoning in a small bowl.
  2. Slice chicken breast in half horizontally to form two thin fillets. Place the chicken fillets into the marinade and mix well. Cover and refrigerate for 30 minutes to marinate.
  3. Cook on a preheated BBQ over medium heat, for 10 to 12 minutes, turning once during cooking until the chicken is cooked. Alternatively cook in a dash of oil in a frying pan.
  4. Spread each burger bun base with HEINZ [SERIOUSLY] Good™ Peri Peri Mayonnaise. Top with a chicken fillet, red onion slices, cucumber ribbons and coriander sprigs. Top with the bun lid and serve.

Handy Tips

  • Instead of burger buns, try pita bread, wraps or slices of Turkish bread.
  • To make cucumber ribbons, use a potato peeler to peel off long, thin strips.

Made With

Rate and Review

2 Ratings

Reviews (2)

Judy's Review | Rating

I have never had this kind of burger before where the chicken does not have a crispy coating. Wow! It was so delicious and tender. Love the HEINZ [SERIOUSLY] Good™ Peri Peri Mayonnaise!

Amber Lovell's Rating