Sweet 'n' Smoky Chicken Burgers
with Creamy Greens Slaw
Cooking time
20 minutes
Servings
4
Calories
600 /serving
Get the kids to make a creamy slaw with cabbage and baby greens, while you work the stovetop. That means going double double on sweet and smoky spices and BBQ sauce—so the chicken is deeply tasty and ready for toasty warm buns.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 300g Shredded cabbage
- 60ml BBQ sauce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 4 Artisan hamburger buns
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Basting brush
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
3 g
Sodium
980 mg
Total Carb
51 g
Sugars
11 g
Protein
48 g
Fibre
5 g
Preparation
Mise en place
- Thinly slice the scallions crosswise.
Cook the chicken & toast the buns
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, occasionally brushing with the BBQ sauce, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Make the slaw
- Meanwhile, in a large bowl, combine the vinegar, mayo, scallions, a drizzle of oil and S&P.
- Add the baby greens and cabbage; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with a spoonful of the slaw, the chicken 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.
