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Chicken burgers with a dill yogurt & pickled red onion

Crunchy quick pickled red onion and a zingy dill yogurt sauce are the ideal pairing with our brand-new free-range chicken burger. A welcome addition to any garden party this summer, this recipe is full of fresh flavours that will have everyone coming back for seconds.

Time

20 mins

Serves

4

Difficulty

Easy

Ingredients

• Field & Flower Free-Range Chicken Burgers (Pack of 4)
• 4 x burger buns
• Salad leaves

For the pickled red onion:
• 1 red onion, finely sliced
• 150ml apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt

For the dill yogurt:
• 200g full-fat Greek yogurt
• 20g dill, finely chopped
• 1 lemon, zested and juiced
• Large pinch of flaky sea salt
• Cracked black pepper

Instructions

1. First make your pickled red onion. Mix the sugar and salt into the apple cider vinegar and let it dissolve. Pour the mixture over the onion and leave it to marinate for at least one hour.

2. Make the dill yogurt by mixing the yogurt, dill, lemon juice and zest and seasoning to taste.

3. Cook your chicken burgers either on the BBQ or in a frying pan for 5 minutes each side until cooked through and golden brown on the outside.

4. Assemble your burger by topping your bun with the red onion, lettuce, the cooked chicken burger and the dill yogurt.