Chicken burger with garlic aioli


Have you ever had such a good meal that you are still thinking about it afterwards?  A few weeks ago we had lunch at White Sands Estate and I had the best chicken burger.  This is an attempt at re-creation.

Serves 4


2 chicken breasts sliced in half lengthways

4 bacon rashers (optional)

4 sourdough buns

1 cup rocket leaves

1 tomato sliced

1/2 an avocado sliced

4 slices swiss cheese

Chicken marinade

Place chicken in shallow bowl and cover with:

1/3 cup lemon juice

1 tbs lemon zest

1/4 cup olive oil

3 tbs chopped fresh sage

salt & pepper

Refrigerate overnight or for a minimum of 2 hours


6 cloves garlic

1 tsp dijon mustard

juice of 1 lemon

3 egg yolks

1 1/2 cup olive oil

1/2 tsp sugar

salt & pepper

Roast garlic in lightly oiled foil in a hot oven for approx 30 mins.  Combine garlic (will easily squeeze out of skin) with the egg yolks,lemon juice, mustard, sugar, salt & pepper in a blender and blend until well combined.  Then slowly drizzle the oil in the mixture while the blender is one.  Once it’s nice and thick it’s ready!

You will have aioli remaining – will keep covered in fridge for up to 3 days.


Heat pan or griddle and fry bacon & chicken until chicken cooked through and bacon crispy.  Toast halved buns.

Assemble bun bottoms with rocket, chicken, bacon, dollop of aioli, tomato, avocado, cheese, bun top………then eat!!

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