To marinate the chicken.

To prepare the cucumber pickle.

  • Cucumber 300.0 g
  • Rice vinegar 200.0 ml
  • Caster sugar 100.0 g
  • Red Chillies 5.0 g

To build the burger.

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.