Herby barbecued chicken burger

Prep time: min
Total time: min
Serves 2
For the marinade:
2 cloves
garlic crushed
dried red chili, broken up
1 tsp
dried rosemary
15 mL
a pinch of sea salt and ground black pepper
a good lug of olive oil
For the burgers:
2 X 5 oz
skinless boneless Certified Humane chicken breasts
120 g
whole wheat burger buns
beefsteak tomato, sliced
a large handful of baby spinach
large pickle, sliced
small red onion, peeled and sliced (optional)
For the sun-dried tomato mayo (optional):
1 2/3 cups
400 mL
1 1/4 cups
drained sun-dried tomatoes (packed in oil from a jar), plus a little of the oil and a pinch of smoked paprika
310 mL
(1/2 of the recipe):
10.2 g
saturated fat
2 g
32.2 g
4.4 g
36.3 g
1.5 mg


  1. Mix all the marinade ingredients in a bowl, add the chicken breasts and toss to coat, then cover with plastic wrap and leave to marinate for 15 minutes.

  2. If using making the mayo, drain the sun-dried tomatoes, reserving the oil. Whizz in a food processor, then add the mayo and whizz again. Add a splash of the reserved oil and the paprika and mix until combined.

  3. Place the marinated chicken breasts on the barbecue over a high heat and cook for around 10 -12 minutes in total, turning halfway with tongs, or until charred on both sides and cooked through. Transfer to a cutting board and slice thickly.

  4. Halve and toast the buns on the grill pan, then layer up the chicken with slices of tomato and gherkin, spinach leaves and sliced onion (if using). Add a good dollop of mayo and serve.