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Dairy Free

Piri-Piri Chicken Burgers

Tangy Slaw & Corn on the Cob

Cooking time

30 minutes




950 /serving

Who doesn’t love piri-piri chicken? Seriously, that’s a question—we want names, so we can implore you all to give these burgers a try! Fold a herbaceous, slightly tangy piri-piri spice mixture into your chicken patties, and grill ‘em up to get them perfectly charred and juicy. Then top them with a puckery, crunchy cucumber and cabbage slaw, a slathering of piri-piri mayo and corn on the cob for the side.

We will send you:

  • 285g Ground chicken
  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Cucumber
  • 2 Ears of corn
  • 60g French radishes
  • 15ml Apple cider vinegar
  • 60ml Mayonnaise
  • 2 Classic burger buns
  • 9g Piri-piri spice blend (paprika, piri-piri chili pepper, black peppercorn, onion, ginger, garlic, green cardamom)

Contains: Egg, Gluten, Sulphites, Wheat

You will need:

Medium pot
Large grill pan
Salt & pepper
Total Fat
63 g
Saturated Fat
9 g
570 mg
Total Carbs
65 g
11 g
37 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Shuck the corn. Thinly slice the radishes into rounds; place in a bowl of cold water. Using a peeler, peel the cucumber into thin strips (or thinly slice into rounds). Mince the garlic. Roughly chop the cilantro leaves and stems. In a small bowl, combine the mayonnaise with ½ the spice blend; season with S&P.
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Prepare the burger patties
Heat your BBQ on high, making sure to oil it first. In a large bowl, combine the ground chicken, garlic and ½ the cilantro; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
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Grill the burger patties
Add the patties* to the BBQ (or to a large grill pan on medium-high, heating a drizzle of oil first); cook (partially covered if using a pan), 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving browned bits (or fond) in the pan (if using).
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Cook the corn
While the burgers cook, add the corn to the pot of boiling water and cook, 6 to 8 minutes, until cooked through. Thoroughly drain the corn and transfer to a plate. Set aside in a warm spot.
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Make the slaw
While the corn cooks, in a large bowl, combine the vinegar, cabbage, radishes (drain before adding), remaining cilantro and 2 tbsp oil (double for 4 portions); season with S&P. Toss to combine thoroughly.
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Toast the buns & serve
Add the buns to the BBQ (or in batches to the reserved pan of fond, heating a drizzle of oil on medium first). Top the toasted bun bottoms with the piri-piri mayonnaise, cooked patties, cucumber ribbons (toss with a drizzle of oil and season with S&P), a few spoonfuls of slaw and bun tops. Divide the finished burgers between your plates. Serve the corn and the remaining slaw the side. Bon appétit!

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