Rate this recipe

Lemon Chicken Burgers

Basil, Garlic & Lemon Chicken Burgers


Tender chicken breasts basted in a fresh basil, chive and olive oil marinade before being grilled to perfection on the braai.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 12 mins
Crush Mag Online Crush Mag Online

Marinade & Chicken

4 garlic cloves, finely chopped/microplaned
2 Tbsp (30 ml) baby capers, finely chopped
30 g fresh basil, chopped
20 g chives, chopped
¼ C (60 ml) Aegean Gold Bio Organic Extra Virgin Olive Oil
zest and juice of 1 lemon
salt and pepper
4 large chicken breasts

Rolls & Toppings  

½ C (125 ml) mayonnaise
zest of 1 small lemon + a squeeze of juice
salt and pepper
1 baby green cabbage, sliced thin
4 sesame seed rolls, toasted
handful of butter lettuce
1 large tomato, thinly sliced
1 red onion, thinly sliced

Marinade & Chicken

Add all of the ingredients for the marinade to a bowl and whisk well to combine, then set aside.

Place 2 chicken breasts into a large ziplock bag, then use a meat mallet (or any weighted item like a rolling pin) to pound the breasts to flatten them to an even thickness, so that they cook evenly. Repeat with the other two breasts, then place them all into a container. Pour the marinade over and massage it into the chicken to evenly distribute. Ideally the breasts should stay in the fridge overnight but a minimum of 3-4 hours will be fine.

Before cooking, remove the chicken from the fridge and allow to come to room temperature. Braai over medium-hot coals for 3-4 minutes per side and baste with the leftover marinade while braaing. Remove the chicken from the heat and let it rest for at least 5 minutes while you assemble the rolls.

Rolls & Toppings  

Add the lemon zest and a squeeze of lemon juice to the mayonnaise, mix and then season to taste. Toss the cabbage with 1-2 tablespoons of the mayo to coat.

To build the rolls, place lettuce on the base of the rolls. Top with the mayo-coated cabbage, then add a chicken breast. Top with tomato and onion and season. Add another drizzle of lemon mayo if preferred and then close the burgers with the top buns and serve.