Chicken burgers with yogurt slaw
These zingy burgers are packed with flavour, the chicken could be served in pitta bread or wraps if you prefer.
SERVES 4 PREP 15 MINS COOK 15 MINS
✱ Zest and juice 1 lime
✱ 1 ½tsp coriander seeds, crushed
✱ 400g chicken mini fillets
✱ 2tbsp honey
✱ 4 brioche buns, toasted
✱ 2tbsp garlic mayo
✱ 1 little gem lettuce, leaves picked and washed
✱ Tortilla chips to serve (optional)
For the slaw:
✱ 1 large carrot, cut into matchsticks
✱ ¼ red or white cabbage, cored and shredded
✱ 150g radishes, thinly sliced
✱ 50g Greek yogurt
1 Put the lime zest, juice and coriander seeds in a large dish. Stir to combine and season well.
2 Add the chicken mini fillets and rub with marinade. Set aside while you prepare the other ingredients (or cover and marinate in the fridge overnight).
3 Meanwhile, combine the slaw ingredients and season with salt and pepper.
4 Heat a griddle pan until very hot, add the chicken and cook for 4-5 mins on each side, or until cooked through. Brush with honey for the final 2 mins of cooking, then set aside to rest. Assemble the burgers with the garlic mayo and lettuce, and serve the slaw on the side.
Per serving: 411 cals, 14g fat, 4g sat fat, 39g carbs
FOOD ED’S TIP
If you like spice, add a
