Chicken Burger with Ginger Aioli Slaw

Prep Time: 15 min
Cook Time: 20 min
Serves: 4

Adding an Asian flare to a burger is an easy way to add lots of light crisp flavours without lots of fat. A simple slaw like our Ginger Aoili one comes together in minutes, and is a fun way to get kids helping in the kitchen. To add an extra Asian flair, look for crusty rolls with sesame seeds. Make preparation even easier by purchasing pre-shredded slaws from your local supermarket.


1 tbsp (15 mL) extra virgin olive oil
1 lb (0.5 kg) ground chicken
2 cups (500 mL) pre-shredded slaw
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) white miso paste
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) ginger, minced
4 crusty buns


1 Make the slaw by combining the pre-shredded slaw, mayonnaise, miso paste, vinegar, minced ginger and salt and pepper. Stir until combined and set aside.
2 For the burgers divide the meat into four equal portions. Season with salt and pepper and then shape into ½ inch thick and 4 or 5 inch wide patties.
3 Heat a non-stick skillet or a grill to high heat. Once preheated brush the surface with oil. Add the burgers to the grill and cook until browned on the outside and cooked through, about 5 minutes per side or until meat thermometer registers 165°F (74°C).
4 Split open the buns, and divide the patties between them. Top each patty with the slaw and the remaining half of the bun. Serve immediately.