Recipe
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.
Contributed By: Developed for CFC by Amanda Garbutt
Ingredients
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
salt
pepper
4
crusty buns
Instructions
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.