Mustard-BBQ Chicken Burgers
with Creamy Brussels Slaw
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
Let’s talk about flavour. Or let’s not, and you can simply bite into these chicken burgers, slathered with a full-bodied combo of grain mustard and BBQ sauce. What’s better to go with than a slaw of apple, shaved Brussels and crunchy pepitas? No need to answer, just keep eating!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Brussels sprouts
- 1 Apple
- 30ml Apple cider vinegar
- 30ml Mayonnaise
- 30ml Organic BBQ sauce (no added sugar)
- 15ml Whole-grain mustard
- 25g Roasted pepitas (pumpkin seeds)
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
6 g
Sodium
830 mg
Total Carb
61 g
Sugars
13 g
Protein
48 g
Fibre
9 g
Preparation
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a small bowl, combine the mustard and BBQ sauce.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- In the last 2 min., brush with the mustard-BBQ sauce.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large), then thinly slice crosswise.
- Core and medium-dice the apple.
Make the slaw
- In a medium bowl, combine the vinegar, mayo, Brussels sprouts, apple, pepitas, a drizzle of oil and S&P.
Toast the buns
- Heat the reserved pan on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
