Spring has sprung, and we’re celebrating with our Zesty Lemon and Herb Chicken Burger! This fresh and flavourful creation pairs perfectly with our Sauvignon Blanc for the ultimate Kiwi dining experience.
Springtime Zesty Lemon and Herb Chicken Burger
Serves: 4
Pair with: The Sisters Sauvignon Blanc
Ingredients
For the chicken:
- 600g boneless, skinless chicken thighs
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- Salt and pepper to taste
For the lemon-herb mayo:
- 1 cup good-quality mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill, finely chopped
For assembly:
- 4 brioche burger buns
- 2 cups baby spinach leaves
- 1 ripe avocado, sliced
- 1 cup microgreens
- 4 slices New Zealand havarti cheese
Method
- In a bowl, mix olive oil, lemon zest, garlic, thyme, rosemary, salt, and pepper. Add chicken thighs and marinate for at least 2 hours or overnight.
- Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Set aside to rest.
- For the lemon-herb mayo, combine all ingredients in a small bowl and refrigerate until ready to use.
- Lightly toast the brioche buns on the grill.
- To assemble, spread lemon-herb mayo on both halves of the bun. Layer baby spinach on the bottom bun, followed by the grilled chicken, havarti cheese, avocado slices, and a generous handful of microgreens.
- Serve immediately with a chilled glass of The Sisters Sauvignon Blanc.
