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Ready in 25 minutes

Crispy Chicken Burgers

on Pretzel Buns with Apple-Kohlrabi Slaw

Cooking time

25 minutes

Servings

4

Calories

1060 /serving

Take a light-hearted, light-handed approach to burger night as spring hits its peak. For the patties, you’ll deploy chicken thighs by seasoning them liberally, dipping them in mayo and then covering them in panko. Slip them into a pan to achieve a fine crisp. Stack your pretzel buns with a layer of aioli, topped with sweet, refreshing hits of apple, the moist crunch of kohlrabi and shreds of green cabbage. It’s slaw good!

We will send you:

  • 8 Chicken thighs
  • 1 Apple
  • 150g Shredded green cabbage
  • 2 Garlic cloves
  • 1 Kohlrabi
  • 180ml Mayonnaise
  • 30ml Apple cider vinegar
  • 78g Panko
  • 4 Pretzel buns
  • 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Contains: Eggs, Sulphites, Wheat, Barley

You will need:

Large high-sided pan (non-stick if possible)
Peeler
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Total Fat
65 g
Saturated Fat
10 g
Sodium
1560 mg
Total Carb
75 g
Sugars
9 g
Protein
46 g
Fibre
6 g
Preparation
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Prepare the chicken
Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. Place the panko in a medium bowl. In a second medium bowl, combine ½ the mayo, 2 tbsp water and S&P. Working one at a time, coat the chicken in the mayo mixture (letting any excess drip off), then in the panko (pressing to adhere). Transfer to a plate as you go.
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Cook the chicken
Preheat the oven to broil. In a large, high-sided pan (non-stick if possible), heat a thin layer of oil on medium-high. Cook the chicken*, 3 to 4 min. per side, until golden brown and cooked through (add more oil if necessary to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P.
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Mise en place
Meanwhile, core and grate the apple; toss with a splash of the vinegar to prevent browning. Peel and cut the kohlrabi into matchsticks (or halve and thinly slice). Mince the garlic. In a small bowl, make the aioli by combining the garlic, remaining mayo and S&P.
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Make the slaw
In a large bowl, combine the remaining vinegar, 4 tbsp oil, the remaining spices and S&P. Add the cabbage, kohlrabi and apple; toss well.
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Toast the buns
Arrange the buns, cut-sides up, on a sheet pan. Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
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Plate your dish
Divide the buns between your plates and spread with the aioli. Top each bun bottom with the chicken, a spoonful of the slaw and a bun top. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.