4 Brioche Burger Buns

Ingredients

• 4 St Pierre Brioche Burger Buns
• 2 large chicken breasts
• 2 tbsp extra virgin olive oil
• 1 lemon (zested and juiced)
• Good pinch dried chilli flakes, optional
• Few sprigs fresh parsley, chopped
• 3 tbsp light mayonnaise
• Few fresh basil leaves
• 1 red or yellow pepper, or half of each
• 1 small courgette, sliced
• Gem or other crunchy lettuce leaves
• Shaved parmesan
• Sea salt and black pepper to taste

Method

1. Slice each chicken breast horizontally to create thinner fillets and place them in a shallow dish. Drizzle with about a tablespoon of olive oil, pour over the lemon juice, and add half the zest.
2. Season generously with salt and pepper, sprinkle in the chilli flakes (if using) and parsley, then turn the chicken to coat evenly. Cover and chill for at least 30 minutes — or marinate for several hours if you can, for deeper flavor.
3. While the chicken is marinating, stir the remaining lemon zest into the mayonnaise along with a few torn basil leaves and a pinch of black pepper. Set aside until ready to serve.
4. When it’s time to cook, heat your barbecue, grill, or griddle pan over medium heat. Cook the chicken fillets for around 3–4 minutes per side, or until golden, lightly charred, and cooked through. Work in batches if needed to avoid crowding the pan.
5. Cut the pepper into chunky strips and place them on a baking tray with the courgette slices. Drizzle with a little olive oil and grill for about 5 minutes, turning halfway through, until they start to soften and caramelise at the edges.
6. Lightly toast the brioche buns for a few seconds on the grill. Spread a layer of lemon and basil mayo on the base, then top with lettuce, chicken, a few shavings of parmesan, and the warm grilled vegetables. Add a few extra basil leaves for freshness, cap with the bun tops, and serve immediately – perfect with a simple side salad.

Bon appétit!