Prep : 15 minutes (plus 30 minutes to marinate) Cook: 12 minutes DIFF : Easy As
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We all know that takeaway burgers are super convenient but nothing beats the taste and satisfaction of making them yourself.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
400 g 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 L ebanese cucumber, peeled into ribbons*
1 cup fresh coriander leaves
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How do I make it ?
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.
Kraft Kitchen Tips!
*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.