Tuck into one of these smoky BBQ chicken burgers, loaded with spicy mayo and coleslaw.
Ingredients
- 6 Coles Australian RSPCA Approved Chicken Thigh Fillets
- 40g pkt McCormick Grill Mates American BBQ Slow & Low Smokin' Texas BBQ Rub
- 2 tbsp olive oil
- 1 cup (80g) shredded red cabbage
- 1 cup (80g) shredded savoy cabbage
- 1 carrot, coarsely grated
- 1 spring onion, thinly sliced
- 1/4 cup (75g) Zoosh Packs a Punch Free Range Egg Peri Mayo
- 6 brioche burger buns, split, toasted
- 1/2 cup (40g) MasterFoods Australian Grown Tomato Sauce
- Oven-baked chips, to serve
Description
-
Step 1
Heat a barbecue grill or chargrill on high. Coat chicken in rub and oil. Cook for 5 mins each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
-
Step 2
Meanwhile, place combined cabbage, carrot, spring onion and mayonnaise in a large bowl. Season. Toss to combine.
-
Step 3
Divide the bun bases among serving plates. Top with the tomato sauce, chicken, coleslaw mixture and bun tops. Serve with the chips.
