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Chicken, garlic and tomato burgers

Australian Gourmet Traveller recipe for chicken, garlic and tomato burgers

By Rodney Dunn
  • Serves 6
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Chicken, garlic and tomato burgers


  • 6 chicken thigh fillets, skin on (about 1kg)
  • 10 cloves of garlic
  • 2 sprigs of rosemary, leaves picked, coarsely chopped
  • 60 ml extra-virgin olive oil (¼ cup)
  • 6 Roma tomatoes, halved lengthways
  • 6 burger buns, halved
  • 200 gm baby rocket


  • 1
    Preheat oven to 180C. Place chicken in a non-reactive container. Thinly slice 3 cloves of garlic, add to chicken with rosemary, season with sea salt and freshly ground black pepper and drizzle with oil. Cover and refrigerate for at least 3 hours to marinate.
  • 2
    Place remaining garlic on an oven tray and roast for 15 minutes or until soft, then peel and set aside.
  • 3
    Preheat barbecue or chargrill over high heat, add chicken and tomatoes cut-side down. Cook chicken for 5 minutes on each side or until just cooked through and cook tomatoes until just soft.
  • 4
    Toast buns on cut side, spread one half with roast garlic, top with chicken, tomato and rocket, sandwich and serve immediately.
  • Author: Rodney Dunn