Healthier Chicken Schnitzel Burgers with Avocado Smash

Serves  4
Preparation   15 mins
Cooking   25 mins
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  • 400g Lilydale Free Range Herb Ciabatta Chicken Schnitzels
  • ½ cup reduced fat Greek-style natural yoghurt
  • 2 tablespoons medium peri peri sauce
  • 4 sourdough or seeded bread rolls, halved
  • 4 small Ice-berg lettuce leaves
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • Sweet potato fries, to serve

For the avocado smash

  • 1 large ripe avocado
  • 1 tablespoon lemon juice
  • 75g feta, crumbled


  1. Cook Lilydale Herb Ciabatta Chicken Schnitzels following packet directions.
  2. Meanwhile, to make avocado smash, halve avocado lengthways, remove the seed and roughly chop. Place into a bowl. Add lemon juice and season with salt and pepper. Roughly mash with a fork. Stir through feta. Set aside.
  3. Combine yoghurt and peri peri sauce in a small bowl until smooth. Set aside.
  4. Toast bread rolls. Divide avocado smash between bread rolls. Top roll bases with lettuce and cucumber. Halve schnitzels. Top each burger with a schnitzel. Drizzle with peri peri yoghurt and top with roll tops. Serve with remaining peri peri yoghurt and sweet potato fries.