Chicken burger with olive mayonnaise and queijo do pico

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 minutes

Ingredients

• 30 ml (2 tablespoons) olive oil
• 5 ml (1 tsp.) herbes de Provence blend
• 1 lemon, juice
• 2 chicken breasts, cut into two escalopes
• 1 red onion, sliced
• 4 brioche buns
• 90 ml (6 tbsp) mayonnaise
• 12 Italian green olives, finely diced
• 4 slices Queijo do Pico
• 4 lettuce leaves
• 4 portions cooked sweet potato fries
• 4 portions grilled vegetables
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, combine olive oil, herbes de Provence, lemon juice, salt, pepper and chicken.
3. On the hot barbecue grill, sear the red onion rings for 2-3 minutes on each side. Season with salt and pepper and set aside.
4. Mix the mayonnaise and olives in a bowl. Check seasoning.
5. On the barbecue grill, sear the chicken for 2 minutes on each side, then continue cooking indirectly, with the lid closed, for 8 minutes.
6. Place the Queijo de Pico cheese on top and allow to melt for 1 minute.
7. Place olive mayonnaise, lettuce, grilled red onion rings and chicken on each brioche bun.
8. Serve with sweet potato fries and grilled vegetables.