Chimchurri Chicken Burger & Spiced Cauliflower


Get your hands Messi with Ingham’s Argentinian Chimichurri Chicken Burger!


Prep time: 5 mins | Cook time: 10 mins | Recipe QTY:  8 portions

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  • 300g cauliflower florets
  • 20g cumin powder
  • 2 garlic cloves, crushed
  • 3  x 3 cm lemongrass, crushed
  • 8 brioche rolls, halved, toasted
  • 8 Ingham’s Devil breast fillets
  • Garlic aioli, to serve
  • Mixed lettuce leaves, to serve
  • 2 Lebanese cucumbers, peeled into ribbons



  • 1 long fresh green or red chilli, coarsely chopped
  • 1 green shallot, chopped
  • 2 garlic cloves, extra, peeled
  • 1 cup fresh coriander leaves and stems
  • 1/2 cup fresh continental parsley leaves
  • 1/2 cup fresh mint leaves
  • 80ml (1/3 cup) red wine vinegar
  • 1 tablespoon olive oil



  1. Process the cauliflower in a food processor until finely chopped. Combine cauliflower, cumin, garlic and lemongrass in a large bowl. Season well. Sauté in a pan till cauliflower is soft.
  2. Heat a large frying pan over medium heat. Spray with oil. Cook devil chicken fillets  for 4-5 minutes each side or until warmed  through.
  3. For the chimichurri, process the chilli, shallot, garlic, coriander, parsley, mint and vinegar until finely chopped. Transfer to a bowl and stir through the oil. Season.
  4. Brush bases of rolls with garlic aioli. Top each with lettuce, a piece of chicken fillet, spicy cauliflower  and cucumber. Spoon over some chimichurri. Cover with tops of rolls.



15th May 2018.

Ingham’s Group Limited