Portuguese chicken burger Ingredients 3 thyme sprigs, leaves roughly chopped 2 tsp smoked paprika (pimenton) 2 garlic cloves, crushed Zest and juice of 1 lemon 1 tbs olive oil 2 tsp dried chilli flakes 3 x 180g Lilydale Free Range Chicken Breast, cut horizontally into thin slices 4 slices tasty cheese 1/2 cup (140g) thick Greek-style yoghurt 1 garlic clove Juice of 1/2 lime 4 soft wholemeal rolls, split, toasted 4 oak lettuce leaves Baked parsnip chips, to serve Piri piri sauce 1/4 cup (60ml) rice malt syrup 4 long red chillies, finely chopped 1 tsp sweet paprika 1 tsp finely grated ginger 1 garlic clove, crushed Method 1. Combine thyme, paprika, garlic, lemon zest and juice, oil and 1 tsp chilli flakes in a bowl. Add chicken and turn to coat. Chill for 3 hours or overnight to marinate. 2. For the piri piri sauce, combine the rice malt syrup, chilli, paprika, ginger, garlic and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook for 5 minutes or until thickened. Remove from heat and set aside to cool. 3. Heat a chargrill pan or frypan over medium-high heat. Season chicken with salt, then chargrill for 3-4 minutes each side until charred and cooked through. Place a slice of cheese over the 4 larger slices of chicken and allow to melt for 1 minute. Remove from pan and set aside. 4. Combine yoghurt, garlic, lime juice and remaining 1 tsp chilli flakes, in a bowl. 5. Spread yoghurt over roll bases and lids. Top with lettuce and chicken. Drizzle with piri piri sauce and serve with parsnip chips.