Finger Lickin' Chicken Thigh Burgers
with Crisp Apple-Cuke Slaw & Tzatziki
Cooking time
25 minutes
Servings
4
Calories
610 /serving
You’ll soon be expertly flipping the bird, by which we mean sizzling chicken thighs until bronzed and tender. Slip them into toasted buns, give them the tzatziki treatment, and then top them with a spectacular slaw. Made with apple and cukes, it’s got just the kind of crispness that kids relish.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 300g Shredded cabbage
- 1 Apple
- 2 Cucumbers
- 60ml Apple cider vinegar
- 120g Garlic-cucumber yogurt (tzatziki)
- 4 Artisan hamburger buns
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
1210 mg
Total Carb
54 g
Sugars
12 g
Protein
44 g
Fibre
5 g
Preparation
Mise en place
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve, core and thinly slice the apple.
Cook the chicken
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Make the slaw
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil and S&P.
- Add the cabbage, apple and cucumbers; toss well.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the tzatziki, chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
