Donna Hay: Basics To Brilliance

This classic chicken burger will be on your nightly menu week after week.


  • ½ cup (150g) aioli

  • 1 x quantity buttermilk fried chicken (see basic recipe), sliced

  • 16 baby cos (romaine) or butter lettuce leaves

  • 2 green tomatoes, sliced

  • 4 dill pickles, sliced

  • Tabasco Green Pepper Sauce, to serve

  • 8 burger buns, halved and toasted


  • 1.

    Divide the aioli, chicken, lettuce, tomato, pickle and Tabasco between the bun bases. Sandwich with the tops of the buns to serve.

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