by Divine Domesticity on May 20th, 2008
I mentioned a while back that I was going to be making a few dinner recipes from the Donna Hay magazine (Issue 37). I was pleasantly surprised to find that 4 out of 5 dinners were AWESOME, and one odd man out that was a dud.
Sadly, the following is the only dish I photographed, but I plan on making all of them again this summer, so I will update with pictures later on. Enjoy!
A juicy piece of chicken breast marinated in chili flakes, lemon, and garlic is fresh and totally delicious. To make it extra special, brush the buns with butter or olive oil and grill in a skillet until lightly browned. The result is a healthy burger that is perfect for summer: light, fresh, and juicy.
The key to chicken is to not overcook it. Once it is too dry, the flavor is totally gone.
Chili and Lemon Chicken Burgers
1 tsp. dried chili flakes
1 c. lemon juice (fresh)
4 cloves garlic, crushed
1/2 c. olive oil
sea salt and cracked black pepper
4 burger buns, halved
4 chicken breast fillets, trimmed and butterflied (I didn't butter fly mine, you could pound them a bit thinner if your fillets are too thick)
4 iceburg lettuce leaves
mayonnaise, to serve
1. Place the chili flakes, lemon juice, garlic, olive oil, salt and pepper in a bowl and stir to combine. Place the chicken in a separate bowl and pour over half the marinade. Cover and refrigerate for 30 minutes.
2. Heat a char-grill pan or barbecue over high heat. (I used a saute pan) Brush the burger bun halves with some of the reserved marinade and char-grill or barbecue for 1-2 minutes or until toasted. Set aside. (I used regular butter as I had forgotten to set aside half of the marinade) Char-grill or barbecue the chicken for 4 minutes each side, or until cooked through. Top the buns with the lettuce, mayonnaise and chicken and spoon over remaining marinade to serve.
Recipe from Donna Hay magazine, Issue 37.