Lemon-Herb Chicken Burgers
with Honey Mayo & Apple Slaw
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
The Air Fryer wins again, this time with perfectly juicy, lemon-herb chicken breasts ready to report for bun duty. A swish of tangy-sweet mayo goes on each toasted surface, before being topped with a peppy slaw textured with apple, nuts and seeds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 1 Onion (or shallot)
- 1 Apple
- 14g Honey
- 25g Nuts & Seeds salad topper
- 60ml Red wine vinegar
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Barley • Cashews • Eggs • Soy • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Small pot
Air fryer
Total Fat
40 g
Saturated Fat
5 g
Sodium
1010 mg
Total Carb
71 g
Sugars
24 g
Protein
51 g
Fibre
7 g
Preparation
Make the pickled onion
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve, peel and thinly slice the onion.
- In a small pot, combine ⅔ of the vinegar, ½ the honey and ¼ cup water (double for 4 portions); bring to a boil.
- In a small bowl, combine the onion and boiling water mixture; cover with plastic wrap.
Fry the chicken
- Meanwhile, pat the chicken* dry and drizzle with oil; season with the spices and S&P.
- Place in the air fryer and fry, flipping halfway, 13 to 15 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the honey mayo & slaw
- Meanwhile, in a second small bowl, combine the mayo, remaining vinegar and honey, and S&P.
- Core and cut the apple into matchsticks (or core and small-dice).
- In a medium bowl, combine the cabbage, apple, salad topper, 1 tbsp of the honey mayo (double for 4 portions), a drizzle of oil and S&P.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining honey mayo, the chicken, a spoonful of the slaw, the pickled onion (drain before adding) and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
