Peri Peri Chicken Burgers
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57 Min
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.
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4 Servings
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.
1
2 Tbsp olive oil
2
1 tsp finely grated ginger
3
1 clove garlic, crushed
4
1 red chilli, finely chopped
5
2 Tbsp chopped fresh parsley
6
½ tsp Gregg's Lemon Pepper Seasoning
7
400 g skinless chicken breast fillets (2 × 200g pieces)
8
4 burger buns, cut in half and toasted
9
½ cup HEINZ [SERIOUSLY] GOOD™ Peri Peri Mayonnaise
10
1 red onion, sliced into thin rings
11
1 L ebanese cucumber, peeled into ribbons*
12
1 cup fresh coriander leaves
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How do I make it ?
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Step 1
Combine the olive oil, ginger, garlic, chilli, parsley and Gregg’s Lemon Pepper Seasoning in a small bowl. Step 2
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. Step 3
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. Step 4
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.
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