Tuscan Chicken Burgers with Fennel Slaw

Serves  4
Preparation   10 mins
Cooking   10 mins
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  • 2 x 300g packets Lilydale Tuscan Breast Steaks
  • 1 tablespoon extra virgin olive oil
  • 4 seeded bread rolls, halved and toasted
  • 2 small fennel bulbs, trimmed, fronds reserved and thinly sliced
  • 1 cup basil leaves
  • 2 tablespoons aioli, plus extra to spread (optional)


  1. Preheat barbecue or a chargrill plan to high. Drizzle the Lilydale Tuscan Breast Steaks with the oil and cook for 8–10 minutes, turning halfway, or until lightly charred and cooked through. Slice in half and set aside.
  2. Finely chop fennel fronds and place in a large bowl with fennel, basil, aioli and pepper. Toss to combine.
  3. Spread each bread roll with extra aioli, if you like. Top with fennel slaw, then the Lilydale Tuscan Breast Steaks. Add a little more fennel slaw and the roll top serve.


Tuscan Chicken Burgers with Fennel Slaw

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