Grilled Chicken Burger with Red Cabbage Coleslaw

Grilled Chicken Burger with Red Cabbage Coleslaw

Ingredients

  • 600g chicken mince 1/4 cup finely chopped chives
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 1 loaf Turkish bread, quartered crossways, split
  • 100g baby rocket leaves
  • 70g (1 cup) fresh breadcrumbs
  • 1/4 red cabbage, finely shredded
  • 1/2 red onion, very thinly sliced
  • 1 carrot, peeled, coarsely grated

 

Method

Combine the chicken and breadcrumbs in a large bowl. Season with salt and pepper. Divide into four even portions. Shape each portion into a 9cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, combine the cabbage, onion, carrot, chives, mayonnaise, mustard and honey in a large bowl. Season with salt and pepper.

Preheat a barbecue or chargrill on high heat. Lightly brush the bread slices and chicken patties with oil. Cook chicken on barbecue for 3 minutes each side or until golden brown and cooked through. Transfer to a plate. Cook bread on barbecue for 2 minutes or until lightly toasted.

Place bread bases on serving plates. Top with red cabbage slaw and chicken patties. Top with rocket and remaining bread. Serve immediately.

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