Spicy Chicken Burgers with Cabbage Slaw
Ingredients
- 3 large or 6 small chicken thigh fillets, trimmed of fat
to make the chicken marinade
- 1 1/2 Tbsp dark soy sauce
- 1 Tbsp vegetable/peanut oil
- 2 tsp honey
- 1 spring onion, finely chopped
- 1 clove garlic, finely chopped
- 1 small birdseye chilli, finely chopped
to make the slaw
- 1/4 small Chinese cabbage, finely shredded
- 1 cup bean shoots
- 1 small carrot, finely shredded
- 1 spring onion, finely sliced
- 2 Tbsp mint leaves, chopped
to make the slaw dressing
- 2 Tbsp Bulla Sour Cream
- 2 tsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp lime juice
- 1/2 tsp brown sugar
- 2 tsp sesame seeds, toasted
to serve
- 6 brioche burger buns, halved
- additional Bulla Sour Cream
- lime wedges
Cooking Directions
- If using large thigh fillets, halve and pound to flatten slightly. If using small, simply pound to flatten slightly.
- For the marinade, combine all the ingredients in a large bowl. Add the chicken and toss well. Cover and refrigerate for at least 3 hours.
- For the slaw, combine all the ingredients in a large mixing bowl. Prepare dressing by combining all of the ingredients and mixing well. Pour over the slaw and toss to combine. Cover and refrigerate until required.
- To serve, cook the chicken pieces on a pre-heated grill plate for 5 minutes each side, depending on thickness, until cooked through. Toast brioche buns cut side down on a grill plate until slightly toasted. Fill bun with slaw and top with chicken. Add an extra dollop of Bulla Sour Cream and a squeeze of lime.
Ingredients
- 3 large or 6 small chicken thigh fillets, trimmed of fat
to make the chicken marinade
- 1 1/2 Tbsp dark soy sauce
- 1 Tbsp vegetable/peanut oil
- 2 tsp honey
- 1 spring onion, finely chopped
- 1 clove garlic, finely chopped
- 1 small birdseye chilli, finely chopped
to make the slaw
- 1/4 small Chinese cabbage, finely shredded
- 1 cup bean shoots
- 1 small carrot, finely shredded
- 1 spring onion, finely sliced
- 2 Tbsp mint leaves, chopped
to make the slaw dressing
- 2 Tbsp Bulla Sour Cream
- 2 tsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp lime juice
- 1/2 tsp brown sugar
- 2 tsp sesame seeds, toasted
to serve
- 6 brioche burger buns, halved
- additional Bulla Sour Cream
- lime wedges