Sweet Chilli Chicken Burgers with Gorgonzola Slaw
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
- 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.
- In a grill pan or barbeque, cook until charred and cooked through.
- 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.
- For the avocado puree, place avocado, lemon and salt and puree until smooth.
- Brush the brioche buns with a little olive oil and toast them lightly on a skillet.
- Assemble and serve the burgers immediately while hot.