Satay chicken slider with cucumber pickle

A burger recipe featuring a nutty chicken escalope grilled and served as a slider with a light cucumber pickle. Great on a slider platter.

To marinate the chicken.
- Cut the chicken into 60g thin escalope's.
- Combine, the KNORR BLUE DRAGON Satay concentrated sauce with the lime juice and water to make a fairly thick marinade.
- Place the chicken into the marinade and leave for the flavours to infuse for a minimum of 1 hour prior to use.
To cook the chicken.
- Take the chicken out of the marinade, and place onto a hot grill basting the chicken with any remaining marinade until the chicken is cooked.
To prepare the cucumber pickle.
- Bring the vinegar and sugar to the boil in a suitable pan.
- Finley dice the red chilli and add to the vinegar.
- Reduce the vinegar by about a quarter.
- Cut the cucumber into thin slices on a mandolin.
- Remove the reduction from the heat and allow to cool to room temperature.
- Place the sliced cucumber into the pickle juice.
- Use are required.
To build the burger.
- Cut the mini brioche in half and lightly toast.
- Place a portion of HELLMANN'S Mayonnaise onto the base bun.
- Add a portion of coriander, then the cooked chicken.
- Top the chicken with a portion of pickled cucumber, and finally, top with the bun lid.