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Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.
Mix Seasoning in a flat bowl / dish.
If required, pound chicken to about 1 cm / 2/5” thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).
Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).
Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.
While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.
Heat 1 tbsp oil into the same skillet, still on high heat.
Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.
Cook for 2 ½ minutes until golden, then flip.
Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).
Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.