When one of the world's great salads meets a chicken burger,sparks fly. Skip the anchovy if you're not a fan,but it adds an undeniable flavour hit.
4 x 200g chicken thighs
1 tbsp extra virgin olive oil
2 garlic cloves,crushed
1 tsp finely grated lemon zest
⅓ cup mayonnaise
4 anchovy fillets,finely chopped
¼ cup lemon juice
4 burger buns,split and toasted
1 cup finely grated parmesan,plus extra to serve
1 small cos lettuce,leaves separated
Place the chicken in a large bowl. Add the oil,garlic and lemon zest. Season with salt and plenty of cracked pepper and set aside.
In a small bowl,mix together the mayonnaise,anchovy and lemon juice. Season and set aside.
Sprinkle half the parmesan into a large non-stick frying pan over medium heat. Season with pepper,then add 2 burger bun tops,cut side down. Cook for 1-2 minutes,or until golden and crisp. Repeat with remaining cheese and bun tops and set aside.
Wipe out the pan,add the chicken and cook for 3-4 minutes on each side,or until golden.
Spread the remaining 4 bun halves with anchovy mayonnaise,top with lettuce,chicken and extra cheese,then sandwich with the cheesy bun lids.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.