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Thyme Chicken Burgers with Aioli, Caramelized Onion Jam and Tuscan Salt Fries

Makes: 6 burgers

Preparation time: 20 minutes plus resting

Cooking time: 10 mins plus 5 mins for resting

There’s no better time than Summer.
The sun is shining, the days are long and the feeling is easy.

And with the change in season comes a change of attitude. Our lives all of a sudden feel lighter, less burdened like this playful recipe here.
Try it next time you head out for that impromptu picnic.


  • 500g Lilydale Chicken Mince
  • 1 small red onion, finely diced
  • 1 clove garlic, crushed
  • 1 tablespoon lemon thyme leaves
  • 1 cup sourdough breadcrumbs
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper, to taste
  • ½ cup aioli
  • ½ cup caramelized onion jam
  • 6 bread rolls, cut in half horizontally
  • rocket leaves, for serving
  • 1 fresh beetroot, finely shredded
  • 6 slices Swiss cheese


  1. In a large bowl bring together Lilydale Chicken Mince, onion, garlic, lemon thyme, breadcrumbs, egg and seasoning. Mix well to combine.
  2. Evenly divide the mince mixture into 6 and shape into patties. Place on a plate and refrigerate for 30 minutes.
  3. Heat oil in a large frying pan over a medium heat. Cook the patties for 5 minutes on each side or until cooked through. Remove from the pan and place on a plate. Top each patty with a slice of cheese and loosely cover with foil and rest for 5 minutes
  4. To prepare Tuscan salt fries, cook frozen shoestring fries as per the manufacturer’s directions and season with a combination of equal quantities of Tuscan seasoning and flaked sea salt.
  5. Toast the inside of the buns and assemble the burger. Serve with Tuscan salt fries.
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Our Recipes
Our Recipes