Nicks pick bbqchicken thigh burgers - Extra large standard

Nick’s Pick | BBQ Chicken Thigh Burgers

with Roasted Pepper Mayo, Garlic Potatoes & Crunchy Slaw

1040 cals

30 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Mayo burger wishes come true! Give the classic creamy condiment extra spark by adding roasted pepper, garlic and a sprinkle of vibrant seasonings. Smear it over warm gourmet potato-scallion buns so they’re ready to receive grilled chicken thighs, done to tenderness on the barbecue. Top each one with a sassy slaw of shredded cabbage and crunchy celery. When you pack potatoes, garlic and butter into foil on the grill, things really get heated!

Contains:

Barley, Eggs, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 450g Potatoes

  • 150g Shredded cabbage

  • 1 Garlic clove

  • 2 Celery stalks

  • 60ml Mayonnaise

  • 30ml Apple cider vinegar

  • 1 Roasted pepper

  • 2 Gourmet potato-scallion buns

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

54g

Saturated Fat

12g

Sodium

1140mg

Total carbs

96g

Sugar

9g

Protein

48g

Fibres

9g

Recipe Instructions

Nick’s Pick | BBQ Chicken Thigh Burgers - Step #1 Prepare the potatoes
Step 1: Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. Mince the garlic. Small-dice 2 tbsp butter (double for 4 portions). In a medium bowl, combine the potatoes, butter, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Nick’s Pick | BBQ Chicken Thigh Burgers - Step #2 Grill the potatoes
Step 2: Grill the potatoes
Reduce the BBQ heat to medium-high. Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Nick’s Pick | BBQ Chicken Thigh Burgers - Step #3 Grill the chicken
Step 3: Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; drizzle with oil and season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm. Wipe out and reserve the grill pan, if using.
Nick’s Pick | BBQ Chicken Thigh Burgers - Step #4 Make the slaw & roasted pepper mayo
Step 4: Make the slaw & roasted pepper mayo
Meanwhile, thinly slice the celery crosswise. Finely chop the roasted pepper. In the reserved bowl, combine the cabbage, celery, vinegar, a drizzle of oil and S&P. In a small bowl, combine the mayo, roasted pepper, and remaining garlic and spices.
Nick’s Pick | BBQ Chicken Thigh Burgers - Step #5 Grill the buns
Step 5: Grill the buns
Add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 1 to 2 min., until golden brown.
Nick’s Pick | BBQ Chicken Thigh Burgers - Step #6 Plate your dish
Step 6: Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the roasted pepper mayo, chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!