- 0:15 Prep
- 0:10 Cook
- Makes 1
- Capable cooks
Fire up your grill to cook the tasty garlic, chilli and lemon marinated chicken for this burger.
Ingredients
- 2 teaspoons fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon dried hot chilli flakes
- 1 small garlic clove, crushed
- 1 (about 130g) chicken thigh fillet, excess fat trimmed
- 1 tablespoon good-quality whole-egg mayonnaise
- 1/4 teaspoon crushed garlic, extra
- 1 crusty bread roll, split
- 2 baby cos lettuce leaves, washed, dried
- 1 small ripe tomato, thinly sliced
Method
- Step 1Place the lemon juice, oil, chilli flakes and garlic in a medium glass or ceramic bowl. Season with salt. Whisk to combine. Add the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
- Step 2Combine the mayonnaise and extra garlic in a small bowl. Taste and season with pepper.
- Step 3Preheat a barbecue grill or chargrill on medium-high. Drain the chicken from the marinade. Cook on grill for 5 minutes each side or until chicken is just cooked through.
- Step 4Meanwhile, preheat grill on high. Place the bread roll, cut-side up, on a baking tray and cook under the grill for 2 minutes or until toasted.
- Step 5Place the bread roll base on a serving plate. Spread with half the mayonnaise mixture. Top with lettuce, tomato, chicken and the remaining mayonnaise mixture. Season with pepper. Top with remaining bread roll. Serve immediately
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1809 kj
Energy
19g
Fat Total
4g
Saturated Fat
6g
Fibre
31g
Protein
109mg
Cholesterol
493.07mg
Sodium
9g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mayonnaise mixture in an airtight container in the fridge. Continue from step 3, 10 minutes before serving. Burger night tip: To make extra burgers, simply multiply the quantity of each ingredient by the number of burgers you want, then follow the steps above.
- Author: Anneka Manning
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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