Peri Peri Chicken Burgers
Create a zing to your regular burgers with a hit of this delicious Peri Peri spiced burgers! Peri Peri Chicken Burgers
Ingredients
- Marinade: 2 cloves of garlic minced
- 2Tbs lemon juice
- 1/2 cup oil
- 1Tbs Peri Peri Meal Inspirations Blend
- Infill: 8 slices of chicken fillet
- 3/4 cup Mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup Caster sugar
- 1 continental cucumber peeled into ribbons
- 1 small red onion sliced
- 1 cup lightly packed Coriander leaves
- Small butter lettuce
- 4 hamburger buns
Step 1
Blend marinade ingredients together. Transfer half to a ceramic bowl and add Chicken and stir to coat.
Step 2
Cover and place in fridge for several hours or overnight.
Step 3
Combine marinade and mayo and adjust seasonings.
Step 4
Place vinegar, sugar and salt into a bowl and whisk to blend until sugar dissolves. Add cucumber and place in fridge for at least 20 mins.
Step 5
Preheat Barbecue on med-high. Remove Chicken from the marinade and place on BBQ. Turn chicken and cook until lightly charred or cooked through.
Step 6
Meanwhile lightly oil the cut sides of the buns and toast on BBQ, cut side down for 2 mins or until lightly toasted.
Step 7
Spread the Peri Peri mayonnaise over the bun bases. Top with chicken pieces, then cucumber, onion and coriander and lettuce to serve.
Peri Peri Chicken Burgers
Ingredients
Marinade
- 2 cloves of garlic (minced)
- 2 Tbs lemon juice
- 1/2 cup oil
- 1 Tbs Peri Peri Meal Inspirations Blend
Infill
- 8 slices of chicken fillet
- 3/4 cup Mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup Caster sugar
- 1 continental cucumber (peeled into ribbons)
- 1 small red onion (sliced)
- 1 cup lightly packed Coriander leaves
- Small butter lettuce
- 4 hamburger buns
Instructions
- Blend marinade ingredients together. Transfer half to a ceramic bowl and add Chicken and stir to coat.
- Cover and place in fridge for several hours or overnight.
- Combine marinade and mayo and adjust seasonings.
- Place vinegar, sugar and salt into a bowl and whisk to blend until sugar dissolves. Add cucumber and place in fridge for at least 20 mins.
- Preheat Barbecue on med-high. Remove Chicken from the marinade and place on BBQ. Turn chicken and cook until lightly charred or cooked through.
- Meanwhile lightly oil the cut sides of the buns and toast on BBQ, cut side down for 2 mins or until lightly toasted.
- Spread the Peri Peri mayonnaise over the bun bases. Top with chicken pieces, then cucumber, onion and coriander and lettuce to serve.
