The Story Behind the Simon Says Chicken Burger
The Simon Says Chicken Burger represents a pivotal moment in Australia’s modern burger renaissance. Born from the innovative kitchens of Grilld—a Melbourne-founded burger chain that revolutionized Australian fast-casual dining in 2004—this particular creation embodies the nation’s shift toward fresher, healthier, and more sophisticated burger offerings.
Origins and Cultural Context
Unlike the heavy, grease-laden burgers that dominated the Australian fast-food landscape in the early 2000s, Grilld’s approach was revolutionary. The Simon Says emerged as part of their commitment to using premium ingredients and building burgers that could satisfy both health-conscious diners and flavor seekers. Named playfully after the children’s game, it suggests a burger that “follows all the right rules”—fresh produce, quality proteins, and house-made sauces.
The burger reflects distinctly Australian culinary sensibilities: an embrace of avocado (which Australians consume at twice the global average), a preference for grilled over fried proteins, and the incorporation of fresh herbs—a Mediterranean influence that permeates modern Australian cuisine.
Technical Innovation
What sets the Simon Says apart technically is its layered approach to flavor building. Each component serves a specific purpose:
- Herb Mayo: A departure from standard aioli, incorporating fresh herbs speaks to Australia’s garden-to-table movement
- Grilled Chicken Thighs: The choice of thigh meat over breast was radical for health-focused establishments but ensures moisture retention during high-heat cooking
- Avocado Smash: Not merely sliced but deliberately mashed to create better adhesion and flavor distribution
- Quick-Pickled Onions: Adding necessary acidity to cut through rich elements while providing textural contrast
The Melbourne Connection
Melbourne’s coffee culture famously demands excellence in everyday dining, and this expectation extends to burgers. The city’s multicultural population brought global influences that transformed simple sandwiches into culinary statements. The Simon Says emerged from this environment—where a burger must deliver restaurant-quality flavors in a casual format.
Evolution of the Recipe
While Grilld’s original uses their proprietary herb mayo blend and specific grilling techniques, home adaptations have evolved to capture the essence while accommodating domestic kitchens. The addition of optional bacon and cheese in many versions speaks to personalization—a key aspect of Australian burger culture where “build-your-own” modifications are celebrated.
Nutritional Philosophy
The Simon Says represents a broader Australian approach to indulgence—what locals call “healthy hedonism.” By using nutrient-dense ingredients like avocado and herbs, choosing grilling over frying, and incorporating fresh vegetables, it satisfies cravings while maintaining nutritional integrity. This balance has made it a template for modern burger construction worldwide.
Global Influence
The burger’s influence extends beyond Australia’s shores. Its combination of grilled chicken, avocado, and herb mayo has become a standard offering in upscale burger restaurants globally. The formula has proven so successful that variations appear from California to London, though often missing the careful balance that makes the original distinctive.
Chef’s Perspective
From a culinary standpoint, the Simon Says demonstrates several professional techniques adapted for mass production: marination for flavor penetration, strategic layering for structural integrity, and sauce placement to prevent sogginess. These elements, when executed properly, elevate a simple chicken sandwich into a memorable dining experience.
The recipe presented here honors these principles while adding chef-driven enhancements like compound butters, microplaned citrus zest, and precisely timed grilling—techniques that home cooks can master to recreate not just the flavors, but the entire sensory experience of this modern Australian classic.
Grilld Simon Says Chicken Burger (Chef’s Inspired)
Ingredients
For the quick-pickled red onion
- 1 small red onion, thinly sliced About 5 oz; slice pole-to-pole for tender arcs
- ⅓ cup apple cider vinegar Unfiltered preferred for round flavor
- 1 tbsp granulated sugar
- 1 tsp kosher salt Diamond Crystal; use 1/2 tsp if using Morton
- ⅓ cup hot water Just-off-the-boil to speed infusion
For the herb mayo
- ½ cup mayonnaise Full-fat; Kewpie or good-quality classic
- 1 tbsp fresh parsley, finely chopped Flat-leaf for best aroma
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon zest Microplaned for brightness
- 1 tsp white wine vinegar Or fresh lemon juice
For the avocado smash
- 2 medium Hass avocados Ripe but not mushy
- 1 tbsp fresh lime juice Juice of about 1/2 lime
- 2 tbsp cilantro, chopped Optional if cilantro-averse; sub flat-leaf parsley
- ¼ tsp red pepper flakes Adjust to taste
- ¼ tsp kosher salt
For the marinated chicken
- 4 pieces boneless, skinless chicken thighs About 1.5 lb total; trimmed
- 2 tbsp extra-virgin olive oil Good-quality, peppery
- 2 tbsp fresh lemon juice Freshly squeezed
- 1 tbsp honey Balances char and acidity
- 1 tbsp Dijon mustard Adds backbone and emulsifies
- 3 cloves garlic, minced Freshly minced for best aroma
- 1 tsp smoked paprika Spanish-style for gentle smokiness
- ½ tsp ground cumin
- ¾ tsp freshly ground black pepper Medium grind for bite
- 1 ¼ tsp kosher salt Diamond Crystal; reduce slightly if using Morton
For assembly and cooking
- 8 slices thick-cut bacon (optional) Applewood-smoked recommended
- 1 tbsp canola oil For oiling grill grates
- 4 whole brioche burger buns, split Lightly sweet; or soft potato buns
- 4 leaves butter lettuce Or crisp iceberg
- 2 medium ripe tomatoes, sliced About 8 slices total; season lightly
- 4 slices Swiss or mild cheddar cheese (optional) Melt on chicken during last minute
- ¼ cup sweet chili sauce (optional) For a glossy, sweet heat finish
- 2 tsp rice vinegar (optional) To loosen sweet chili sauce for drizzling
- 1 pinch flaky finishing salt (optional) For final seasoning on tomatoes/avocado
Instructions
- Quick-pickle the onion (5 minutes active, 20 minutes rest): In a heatproof bowl, whisk together 1/3 cup apple cider vinegar, 1 tbsp sugar, and 1 tsp kosher salt until dissolved. Stir in 1/3 cup hot water. Add the thinly sliced red onion, press to submerge, and let sit at room temperature for 20 minutes (or refrigerate up to 1 week). Onions should turn vivid magenta and mellow in bite.
- Make the herb mayo (5 minutes): In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp parsley, 1 tbsp chives, 1 tsp lemon zest, and 1 tsp white wine vinegar. Taste; the flavor should be bright, creamy, and lightly herby. Chill until assembly.
- Avocado smash (5 minutes): In a bowl, mash 2 Hass avocados with 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp red pepper flakes, and 1/4 tsp kosher salt until mostly smooth with a few soft chunks. It should smell citrusy and fresh. Press plastic wrap onto the surface to prevent browning; refrigerate until needed.
- Marinate the chicken (5 minutes active, 20 minutes rest—overlaps with pickling): Whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp Dijon, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp cumin, 3/4 tsp black pepper, and 1 1/4 tsp kosher salt. Add 4 chicken thighs, turning to coat. Rest 20 minutes at room temperature (or refrigerate up to 4 hours; if chilled, bring to room temp for 15 minutes before grilling). Discard marinade after use.
- Preheat the grill (10 minutes): Heat a gas or charcoal grill to medium-high, aiming for 425°F/218°C. Scrub grates clean, then oil with 1 tbsp canola oil on a folded paper towel held with tongs—listen for a soft sizzle.Indoor alternative: Heat a cast-iron grill pan over medium-high for 5–7 minutes, or set the broiler to High with the rack 6 inches from the element.
- Crisp the bacon (8–10 minutes, optional): Grill or pan-cook the 8 slices bacon over medium heat until deeply golden and crisp, 8–10 minutes. Drain on paper towels. The aroma should be smoky-sweet.
- Grill the chicken (10–12 minutes total): Shake excess marinade from the thighs and place on the hot grill. Cook 5–6 minutes per side, rotating 90° halfway on each side for crosshatch marks. Chicken is done when the thickest part reads 165°F/74°C on an instant-read thermometer and juices run clear. Rest 5 minutes, tented loosely with foil. If using cheese, top each thigh with a slice during the last minute; close the lid to melt.
- Toast the buns (30–60 seconds): Place brioche buns, cut-side down, directly on the grill until lightly golden at the edges, 30–60 seconds. They should feel warm and just crisped.
- Assemble the burgers (2–3 minutes): Stir 1/4 cup sweet chili sauce with 2 tsp rice vinegar for a drizzleable glaze (optional). Spread the bottom bun with herb mayo; add a lettuce leaf and 2 tomato slices. Season tomatoes with a pinch of salt. Add the grilled chicken (cheese-melted if using). Spoon on a generous layer of avocado smash and a tangle of pickled onions. Drizzle with sweet chili glaze and crown with bacon if using. Swipe the top bun with more herb mayo and cap. Press gently so the layers marry and juices kiss the bread.
Notes
Chef’s Tips
- Thighs vs. breasts: Chicken thighs stay juicier on high heat. If using breasts, pound to even thickness (about 1/2 inch) and grill 4–5 minutes per side to 165°F/74°C.
- Season in layers: Lightly salt tomato slices and the avocado right before assembly to heighten flavor and prevent washout.
- Manage flare-ups: Keep a cooler zone on the grill. If fat drips ignite, shift chicken briefly to avoid sootty flavors.
- Faster pickles: Microwave the vinegar, sugar, and salt for 30–40 seconds to dissolve faster; chill with a few ice cubes.
- Gluten-free: Use GF buns and verify sauces.
- Dairy-free: Skip cheese and use dairy-free mayo.
- Heat swap: Replace sweet chili sauce with sriracha-honey or chipotle mayo for smoky heat.
- No grill? Pan-sear in a lightly oiled cast-iron skillet over medium-high, 4–6 minutes per side; or broil on a foil-lined sheet 5–6 minutes per side, flipping once.
Serving Suggestions
- Plate with height: Stack neatly so avocado and pickled onion peek out. Finish with a toothpick skewer for stability.
- Sides: Serve with sweet potato fries dusted with rosemary salt, a tangy cabbage slaw, or grilled corn brushed with lime butter.
- Drinks: A citrusy pale ale, crisp pilsner, or iced lime tea pairs beautifully, cutting through richness.
- Perfect doneness cues: Chicken feels springy (not squishy), juices run clear, and you get glossy melted cheese and a gentle char aroma.
Culinary Context
This burger nods to modern Australian burger houses—fresh produce, playful sauces, and a lighter, brighter profile than classic American diner styles. I first fell for this combo in Melbourne: smoky chicken, herb-laced mayo, and avocado’s lush coolness. This recipe is a chef’s homage rather than an official version—balanced for home kitchens with professional technique.Optional Advanced & Make-Ahead
- Pickled onions: Make up to 1 week ahead; keep chilled.
- Herb mayo: Make 3 days ahead; flavors bloom by day two.
- Marinate chicken: Up to 12 hours for deeper seasoning; blot lightly before grilling for better sear.
- Batching: Keep cooked chicken warm at 200°F/93°C on a wire rack set over a sheet pan while toasting buns and assembling.
Timing
- Prep Time: 30 minutes (0 hr 30 min), including parallel marinating and pickling rest.
- Cook Time: 15 minutes (0 hr 15 min), including bacon, grilling, and toasting.
- Total Time: 45 minutes (0 hr 45 min).