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Chicken burgers with sweet chilli onion relish

  • 0:30 Prep
  • 0:25 Cook
  • 6 Servings


  • 3 small (500g) chicken breast fillets
  • 3 garlic cloves, crushed
  • 3 teaspoons dried oregano
  • 1/4 cup lemon juice
  • 1 tablespoon Alfa One rice bran oil
  • 2 large brown onions, halved, thinly sliced
  • 2 tablespoons sweet chilli sauce
  • 6 multigrain bread rolls, split, toasted
  • Lettuce leaves, to serve
  • Sliced tomato, to serve
  • Cucumber ribbons (see note), to serve


  • 1
    Slice each chicken breast on an angle into 4 pieces. Combine chicken, garlic, oregano, lemon juice and 3 teaspoons oil in a bowl. Season with pepper. Cover. Refrigerate for 20 minutes.
  • 2
    Meanwhile, heat remaining oil in a non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sweet chilli sauce. Cook, stirring, for 3 to 5 minutes or until onion is golden and caramelised.
  • 3
    Heat a chargrill or barbecue plate on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through.
  • 4
    Arrange lettuce, tomato, cucumber, chicken and onion mixture on roll bases. Top with roll tops. Serve.

Source: taste.com.au


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