3 Heat a griddle pan over a medium heat and toast the cut sides of the burger buns for 1-2 mins until toasted. Remove fr
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lemon chicken THYME AND
BURGERS WITH RANCH DRESSING
These chicken burgers will be a hit with the whole family. The marinade is key, as it’s infused with the warm, subtle flavours of Schwartz Thyme.
PREP
20 MINS PLUS MARINATING
SERVES
COOK
D I F F I C U LT Y
4
20 MINS
EASY
METHOD INGREDIENTS 4 chicken breasts 4 brioche burger buns, cut in half 1 little gem lettuce, leaves to serve
1 Place the chicken breasts between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Mix together the marinade ingredients and place in a bowl, or re-sealable plastic bag. Add the chicken breasts and toss to coat in the marinade. Put in the fridge for 30 mins.
1 beef tomato, cut into 4 slices 2 Mix together the dressing ingredients and season to taste, set aside. FOR THE MARINADE 2 tsp Schwartz Thyme
3 Heat a griddle pan over a medium heat and toast the cut sides of the
2 cloves garlic, crushed
burger buns for 1-2 mins until toasted. Remove from the griddle then
1 lemon, zest and juice
cook the chicken for 4-5 mins on each side, or until cooked through.
3 tbsp olive oil 4 To serve, spoon some dressing onto the base buns, top with a piece FOR THE RANCH DRESSING
of chicken, lettuce leaves, a slice of tomato and another blob of
200g sour cream
dressing.
1 clove garlic, crushed 2 tsp Dijon mustard 1 tsp Schwartz Chives 1 t s p S c h w a r t z Pa r s l e y
