Chicken burgers with fennel and herb slaw

These barbecued chicken burgers with fennel and herb slaw are perfect for a summer dinner on the deck or patio. Just add cold beers or sangria, a jug of iced cordial for the kids, and some great company!
Chicken burgers with fennel and herb slaw


Fennel and herb slaw
Caper mayo


1.Cut the chicken breasts thinly on the diagonal. You should end up with 6-10 flat pieces, some larger, some smaller.
2.In a small bowl mix together the panko, almonds, parmesan and 1 tsp sea salt. Put the flour in a shallow bowl and the egg in another shallow bowl.
3.Take a piece of chicken and put it into the flour, give the dish a shake and make sure the chicken is well coated. Next, dip it in the egg and then in the crumbs, ensuring it is coated all over. Place on a plate and repeat with remaining chicken.
4.In a bowl mix together the fennel, cabbage, red onion, herbs and lemon zest. Dress with the lemon juice and olive oil and season with sea salt. In a small bowl, mix together the mayonnaise, capers, garlic and red onion.
5.In a heavy-bottomed frying pan, heat a little oil on medium heat and fry the chicken in batches until golden and cooked through. This will take about 4 minutes on each side. (Or cook in a little oil on a barbecue hotplate.)
6.Cut and butter buns; toast cut sides in the pan, under a grill or on the barbecue hotplate. Spread bases with caper mayo, then top each with a piece of chicken and some slaw. Add tops and serve.

This slaw can be easily adapted to include whatever greens you have available – e.g. use red cabbage in place of green; apple instead of fennel, etc. Just make sure you include the 1 cup of herbs. Use any herbs you have on hand – have fun experimenting with different combinations.


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