Some burgers are simple and satisfying. Others are a full experience. The She Boss sits firmly in the second category — and if you’ve had one, you already know exactly what we mean.

Named right, built right. The She Boss is bold, elegant, and doesn’t compromise on anything. Grilled chicken tenderloins marinated in a special spice blend, creamy Kapiti Brie cheese, melted cheese, fresh lettuce, tomato, red onion, garlic aioli, and your choice of house relish, apricot, plum, or cranberry chutney — all stacked on a toasted milk bun. It’s the kind of burger that makes you slow down and actually pay attention to what you’re eating.

If you’ve been wondering how to make She Boss burger at home, this guide walks you through everything. And if you’d rather let us handle it, you know where to find us.

What Makes the She Boss Different

A lot of chicken burgers depend on crumbing or frying to get their flavour, and yeah, it can work… but the She Boss takes another road. It starts with the chicken itself — marinated, grilled, and full of flavour before anything else even gets close to the bun. 

Then there’s the Kapiti Brie. Adding brie to a burger might sound a little offbeat, but it’s one of those choices that just clicks the moment you taste it. Brie gives that soft, creamy richness, which plays really well against the spiced chicken, and also against the sharper, brighter chutney notes. It’s basically the ingredient that turns the burger from “nice” to genuinely memorable. 

And don’t sleep on the chutney choice. House relish, apricot, plum, or cranberry — each one brings a slightly different vibe to the burger. That small hit of sweetness and tang is what ties it all together, like the last piece of a puzzle. 

The Ingredients Breakdown

Here’s what you need to build a proper She Boss:

• Spice-marinated grilled chicken tenderloins (about 180g per serve)  
• Kapiti Brie cheese — soft, creamy, quality  
• Melted cheese — for that extra gooey layer  
• Fancy lettuce — something with texture, not just iceberg  
• Sliced tomato  
• Red onion  
• Garlic aioli  
• Your chutney pick — house relish, apricot, plum, or cranberry  
• Toasted milk bun  

How to Make She Boss Burger Step by Step

Step 1: Marinate the Chicken

This spice marinade is the base of it, so give it the time it kind of deserves. In a bowl, mix olive oil, garlic, cumin, smoked paprika, coriander, a pinch of chilli, salt, and a squeeze of fresh lemon juice. Toss the chicken tenderloins until they are coated really well, like properly covered, so each bit gets that flavour. Then leave them marinate for at least an hour, but if you can do it overnight in the fridge, that’s even better. The extra time means the chicken ends up soaking in all those warm, smoky notes and staying juicy when it hits the heat.

Step 2: Grill the Chicken 

Heat up a grill pan or barbecue to medium-high heat. Cook the tenderloins for about 3–4 minutes per side, until they look nicely charred on the outside and cooked through in the centre. For the last minute, add a slice of cheese on top, then cover briefly so it melts over the chicken properly. When you’re done, pull them off the grill, let them rest for a minute or two, before you start building the burger.

Step 3: Prepare the Brie 

Slice the Kapiti Brie into generous pieces. You can use it straight from the fridge for a firmer bite, or you can warm it under the grill for 60–90 seconds until it goes soft and a little melty on the edges. Both ways are fine, really — you want that rich, creamy moment that blends right into the burger, without it turning watery or flat.

Step 4: Make or Prep the Chutney 

If you’re making your own chutney, simmer dried apricots with brown sugar, apple cider vinegar, ginger, and a pinch of chilli until it turns thick, glossy, and absolutely loaded with flavour. Plum chutney or cranberry chutney also works in the same kind of way, because it’s basically about balancing fruitiness with sweetness, plus that small tang. Keep tasting while it cooks, then tweak it if it needs more bite or more sweetness. If you’re using store-bought chutney, pick one with real fruit and a deeper flavour profile rather than something that’s overly sugary, you know the kind.

Step 5: Toast the Bun

Put the milk bun cut-side down on a dry pan over medium heat and toast until it turns lightly golden. A toasted bun keeps up with the juicy chicken and creamy brie without going limp, and that bit of warmth brings out the bread’s natural sweetness too.

Step 6: Build the She Boss

Here’s the order that works:

1. Bottom bun — spread garlic aioli generously
2. Fancy lettuce
3. Sliced tomato
4. Red onion
5. Grilled chicken tenderloins with melted cheese
6. Slices of Kapiti Brie
7. Your chosen chutney on the inside of the top bun
8. Top bun

Press gently, serve immediately, and have napkins ready.

Choosing Your Chutney — A Quick Guide

This is one of the most fun parts of the She Boss, so it’s worth thinking about.

House relish – The classic pick. Savoury, balanced, and it works with nearly everything on the burger without really tangling with the other flavours.  

Apricot chutney – light , fruity and a little sweet . It goes great with the spiced chicken, and kinda gives the whole bite that summery vibe thing.  

Plum chutney – a richer, more “down the road” sort of flavour. That small tart note from plum slices through the creamy brie really nicely.  

Cranberry chutney – bold, festive, almost a little showy. The sharp bite of cranberry, when it meets the garlic aioli and brie, is genuinely special.  

So, there’s no wrong answer here — it mostly depends on what flavour direction you want to chase.  

Tips for Getting It Right

• Don’t skip the marinade time. Chicken tenderloins are lean, and the marinade is basically where the flavour is born. Give it at least an hour, honestly.  
• Be generous with the brie. This is not the moment to be cautious. The creaminess of the brie is one of the key reasons this burger works.  
• Let the chicken rest before stacking. Two minutes off the heat makes the chicken juicier and easier to bite through cleanly.
• Balance the chutney amount. A tablespoon or so is plenty — you want it to complement the burger, not take it over.

Try the She Boss at Burger Station

Making the She Boss at home is a rewarding project — especially when you nail the marinade and get that brie perfectly soft. But if you want the version that’s been refined and made with purpose, come in and try ours.

At Burger Station, our She Boss is built around 180g of special spice-marinated grilled chicken tenderloins, real Kapiti Brie, and that signature chutney choice that makes every order feel a little personal. It’s one of the reasons we’re recognised among the Best Burgers in NZ — because every burger on our menu, including this one, is made with the same level of care.

If you’re still kind of deciding what to eat in Christchurch, the She Boss should be near the top of your list, no question. It’s that burger that grabs attention almost right away, and it delivers every single time, like clockwork.