Prep Time 15 minutes (plus 30 minutes to marinate)
Cook Time 12 minutes
2 Tbsp olive oil
1 tsp finely grated ginger
1 clove garlic, crushed
1 red chilli, finely chopped
2 Tbsp chopped fresh parsley
½ tsp Gregg's Lemon Pepper Seasoning
400g skinless chicken breast fillets (2 × 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 fresh coriander leaves
Combine the olive oil, ginger, garlic, chilli, parsley and Gregg’s Lemon Pepper Seasoning in a small bowl.
Slice the chicken breast fillets in half horizontally to form 2 thin fillets. Place the chicken fillets into a shallow dish. Rub the herb and spice mix into the chicken. Cover and refrigerate the chicken for 30 minutes to marinate.
Cook on a preheated BBQ over medium heat, for 10–12 minutes, turning once during cooking, or until the chicken is cooked. Alternatively cook in a dash of oil in a frying pan.
Spread each burger bun base with HEINZ [SERIOUSLY] GOOD™ Peri Peri Mayonnaise. Top with a chicken fillet, red onion, cucumber and coriander. Top with the bun lid and serve.
*To make cucumber ribbons, use a potato peeler to peel off long, thin strips.
Swap it out
Instead of burger buns, try pita bread, wraps or slices of Turkish bread.