Grilled Lemon Chicken Burgers With Peppers
Recipe
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Grilled Lemon Chicken Burgers With Peppers

Prep: 75 Minutes Serves: 4

For those days when you crave a fresher, lighter take on a burger, this recipe combines golden and soft St Pierre Brioche Buns with grilled chicken and fresh roasted vegetables.

Ingredients

4 St Pierre Burger Buns
4 chicken breasts
1-2 tbs extra virgin olive oil
1 lemon, zested and juiced
Sea salt and black pepper
Good pinch dried chilli flakes, optional
Few sprigs fresh parsley, chopped
3 tbs light mayonnaise
Few fresh basil leaves
1 red or yellow pepper, or half of each
1 small courgette, sliced
Gem or other crunchy lettuce leaves
Shaved parmesan

Method

  1. Place a chicken breast onto a flat board and carefully slice in half horizontally so you have two thin pieces Repeat with the other chicken breasts and place them in a shallow bowl. Drizzle over about a tablespoon of olive oil, squeeze over the lemon juice and add half of the lemon zest. Season with salt and pepper, add a good pinch of dried chilli flakes and the chopped parsley. Mix well then cover and leave in the fridge to marinate for at least half an hour. If you have time, marinade the meat in the morning and leave in the fridge all day – the meat will be extra tasty and juicy when it’s time to cook
  2. Meanwhile mix the mayonnaise with the rest of the lemon zest, a few torn basil leaves and some black pepper then set aside
  3. Once the chicken has marinated, heat a grill, griddle or frying pan and cook over a medium heat for about 3-4 minutes on each side, making sure they are all cooked through. You may need to do this in two batches
  4. Cut the red or yellow pepper into chunky strips and place onto a baking tray with the courgette. Drizzle over a little olive oil and grill for about 5 minutes, turning half way through, until they’re starting to brown around the edges
  5. Lightly toast the brioche burger buns if you like, then spread a little lemon and basil mayo over each of the bases. Add some lettuce, then the chicken pieces, a little shaved parmesan, a few basil leaves and finish with the grilled vegetables. Pop on the lids and serve with a salad on the side
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