Chicken burger with a twist
The juicy chicken fillet burger is doused in teriyaki sauce on a bed of tasty sesame slaw and topped with grilled pineapple sandwiched in the fluffy bread. A delightfully Asian twist on a chicken burger.
Ingredients
- 4 Waitoa Free Range Chicken Fillet Burgers 1box
- 4 Cottage Lane sesame burger buns
- ½ Dole Tropical Gold Pineapple
- 1 ½ cups shredded green cabbage
- 2 spring onion thinly sliced
- 2 tbsp Kewpie sesame dressing
- Teriyaki sauce shop-bought or homemade*
Instructions
- Cook the chicken burgers in the oven according to the packet instructions.
- Slice the pineapple horizontally in four 1 cm thick rounds. Cut off the peel and remove the core using a round cookie cutter or a teaspoon to make rings. Heat a griddle with a little spray oil and grill the pineapple rings until deliciously charred. Keep warm.
- Toss cabbage and spring onion together with the sesame dressing.Set aside.
- Five minutes before the chicken burger cooking time finishes, slice the burger buns and place them in the oven to warm.
- To build the burger; Smear some teriyaki sauce on the bottom bun. Top with the dressed slaw, then the chicken burger. On goes a pineapple ring, drizzle more teriyaki sauce and top with the bun.
- Enjoy straight away with plenty of serviettes!
Notes
*Simple homemade teriyaki sauce :
Mix 1/4 cup soy sauce, 1/4 cup mirin and 1/2 tbsp brown sugar or honey
In a small fry-pan reduce it until thick.
Mix 1/4 cup soy sauce, 1/4 cup mirin and 1/2 tbsp brown sugar or honey
In a small fry-pan reduce it until thick.
Tried this recipe?Let us know how it was!
