Preparation
Total Time
Serves
- 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
- 3tbsp chopped shallots
- 2tsp ginger, minced
- 1tsp garlic, minced
- 1tsp soya sauce
- ½tsp fish sauce
- 2tbsp thai basil or basil, minced
- 2tbsp green onion, minced
- 1tsp sugar
- 1tbsp jalapeno, seeded and minced
- Zest of 1 lime
- 4sesame seed buns, split and grilled
- ½cup purple cabbage, thinly sliced
- 1cup carrot ribbons
- ¼of small red pepper, thinly sliced
- 1tbsp cilantro, minced
- 1tbsp olive oil
- 2tsp honey
- 1 ½tbsp seasoned rice wine vinegar
- 8tbsp Mayonnaise
- 1tbsp sriracha sauce or sambal
- Garnish: 4 cucumber ribbons
- Preheat grill to medium high heat.
- Mix all the ingredients for the burger together.
- Hand form them into 4 equal burger patties.
- Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
- Mix mayonnaise and sriracha in a small bowl and set aside.
- Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it.
- Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Rainbow slaw:
Spicy Mayo:
Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky.
*Complete the meal – serve with coconut scented jasmine rice or kettle chips.
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