Sweet Chilli Chicken Burgers with Gorgonzola Slaw

Sarah Todd
Sink your teeth into juicy chicken patties infused with sweet chilli goodness, perfectly complemented by a tangy and creamy slaw topping. Get ready for a burger experience like no other!
 
 
Servings: 4
Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients

4 x chicken thighs
10 tablespoons Hot Toddy Sweet Chilli sauce
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon smoked paprika
1 teaspoon onion powder
3 tablespoons tapioca flour (or any gluten-free flour)
1/4 teaspoon freshly cracked black pepper
1 3/4 teaspoons kosher salt
4 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 tablespoon avocado oil (for cooking)

For the gorgonzola slaw:
6 cups green cabbage, shredded
3/4 cup gorgonzola cheese, crumbled
1/4 cup red onion, finely chopped
2 tablespoons mayo (or avocado oil mayo)
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 teaspoon dijon mustard
1/4 cup chives, chopped
Salt and pepper, to taste
1 whole avocado
½ lemon juiced
Sea salt

Additional:
4 brioche buns, toasted
Extra virgin olive oil (for brushing buns)

Instructions

  1. In a large bowl, chicken, Hot Toddy Sweet Chilli sauce, cayenne, smoked paprika, onion powder, tapioca flour, black pepper salt, minced garlic, and parsley. Mix until well combined.
  2. In a grill pan or barbeque, cook until charred and cooked through.
  3. For the gorgonzola slaw, combine shredded cabbage, gorgonzola cheese, red onion, mayo, honey, lemon juice, dijon mustard, and chives in a bowl and toss well and season with salt and pepper.
  4. For the avocado puree, place avocado, lemon and salt and puree until smooth.
  5. Brush the brioche buns with a little olive oil and toast them lightly on a skillet.
  6. Assemble and serve the burgers immediately while hot.
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