Chicken Burgers with Ginger Aioli Slaw
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
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).
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.
|Per 215 g serving||Amount|
|Saturated Fat||2 g|
|Per 215 g serving||% Daily Value|