Lemon-Herb Chicken Burgers
with Honey Mayo & Apple Slaw
Cooking time
15 minutes
Servings
2/4
Calories
870 /serving
The Air Fryer wins again, this time with perfectly juicy, lemon-herb chicken breasts ready to report for bun duty. A swish of tangy-sweet mayo goes on each toasted surface, before being topped with sliced chicken and a peppy slaw textured with apple, nuts and seeds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Onion (or shallot)
- 1 Apple
- 150g Shredded cabbage
- 14g Honey
- 25g Nuts & Seeds salad topper
- 60ml Mayonnaise
- 60ml Red wine vinegar
- 2 Artisan hamburger buns
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Barley • Cashews • Eggs • Soy • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Small pot
Air fryer
Total Fat
43 g
Saturated Fat
5 g
Sodium
810 mg
Total Carb
71 g
Sugars
23 g
Protein
51 g
Fibre
7 g
Preparation
Make the pickled onion
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve, peel and thinly slice the onion.
- In a small pot, combine ⅔ of the vinegar, ½ the honey and ¼ cup water (double for 4 portions); bring to a boil.
- In a small bowl, combine the onion and boiling water mixture; cover with plastic wrap.
Fry the chicken
- Meanwhile, pat the chicken* dry and drizzle with oil; season with the spices and S&P.
- Place in the air fryer and fry, flipping halfway, 13 to 15 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the honey mayo & slaw
- Meanwhile, in a second small bowl, combine the mayo, remaining vinegar and honey, and S&P.
- Core and cut the apple into matchsticks (or core and small-dice).
- In a medium bowl, combine the cabbage, apple, salad topper, 1 tbsp of the honey mayo (double for 4 portions), a drizzle of oil and S&P.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining honey mayo, the chicken, a spoonful of the slaw, the pickled onion and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
