Smoky Chicken Burgers With Snap Pea Slaw Smoky Chicken Burgers With Snap Pea Slaw

Smoky Chicken Burgers With Snap Pea Slaw | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 6 servings

Ingredients

Snap Pea Slaw:
  • 1 1/2 cup sugar snap peas , thinly sliced diagonally
  • 1 1/2 cup finely shredded red cabbage
  • 1 tablespoon lime juice
Chipotle Mayonnaise:
  • 1 can (186 mL) chipotle chilies in adobo sauce
  • 1/2 cup light mayonnaise
Burgers:
  • 4 slices white bread , crusts removed
  • 2/3 cups sodium-reduced chicken broth
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon salt
  • 1 kg ground chicken
  • 6 buns (hamburger, pretzel or pain au lait), split and toasted

Method

Snap Pea Slaw: In large bowl, combine snap peas, cabbage and lime juice; toss to coat. Set aside.

Chipotle Mayonnaise: In food processor or blender, purée chipotle chilies and adobo sauce until smooth. In small bowl, stir together mayonnaise and 2 tsp of the chipotle purée; set aside.

Burgers: Tear bread into bite-size pieces. Place in separate large bowl; add broth, chives, 1 to 2 tbsp of the Chipotle Mayonnaise and the salt. Using hands, mash into fine paste. Crumble in chicken; stir to mix.

Form into six 3/4-inch thick patties. (Make-ahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.) Gently place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 165°F, 10 to 12 minutes.

Spread remaining Chipotle Mayonnaise onto cut sides of each bun. Top each bottom half with 1 patty and 1/2 cup Snap Pea Slaw; sandwich with top halves of buns. 

Tip from The Test Kitchen: Divide leftover chipotle purée among six wells of an ice cube tray and freeze for future use. Add to soups, stews and sauces for an extra hit of 
spicy, smoky flavour! 

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 940 mg
  • Sugars 9 g
  • Protein 38 g
  • Calories 638
  • Total fat 33 g
  • Potassium 234 mg
  • Cholesterol 132 mg
  • Saturated fat 8 g
  • Total carbohydrate 46 g

%RDI

  • Iron 37
  • Fibre 0.0
  • Folate 44
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8
  • Vitamin C 45
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoky Chicken Burgers With Snap Pea Slaw

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