Crispy Chicken Thigh Burgers
Dill Pickle & Honey-Dijon Chayote Slaw
Cooking time
20 minutes
Servings
2/4
Calories
1040 /serving
The Air Fryer puts on a crisping clinic with these burgers. Crusted in golden panko, lemon-spiced chicken seems to hover over its toasty bun. Add an energizing slaw of chayote and cabbage in honey-Dijon dressing and give it the dill pickle of its dreams.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 1 Chayote
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 1 Dill pickle
- 60ml Mayonnaise
- 60g Panko
- 2 Artisan hamburger buns
- 9g Citrus Garden spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Barley • Eggs • Mustard • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
57 g
Saturated Fat
7 g
Sodium
1520 mg
Total Carb
83 g
Sugars
15 g
Protein
47 g
Fibre
9 g
Preparation
Prepare the chicken
- Preheat the air fryer to 350°F. Lightly oil the basket.
- Pat the chicken* dry; season with ½ the spices and S&P.
- In a medium bowl, combine 1 tbsp of the mayo and 1 tbsp water (double both for 4 portions).
- In a second medium bowl, combine the panko, remaining spices 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).
Fry the chicken
- Place the chicken* in the air fryer and lightly drizzle or spray with oil.
- Fry, flipping and lightly oiling halfway, 12 to 14 min., until cooked through.
Mise en place
- Meanwhile, peel and cut the chayote into matchsticks (or halve and thinly slice).
- Thinly slice the pickle lengthwise.
- In a small bowl, make the Dijon-mayo by combining 1 tbsp of the vinaigrette (double for 4 portions), the remaining mayo and S&P.
Make the slaw
- In a large bowl, combine the chayote, cabbage, remaining vinaigrette and S&P.
Toast the buns & serve
- Warm the buns in the toaster.
- Divide the bun bottoms and ⅔ of the slaw between your plates.
- Top each bun bottom with the Dijon-mayo, chicken, pickle, remaining slaw and a bun top. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
