Teriyaki chicken slider with Asian slaw
An oriental chicken burger flavoured with Teriyaki sauce and served with a colourful Asian slaw. Great as a part of a slider platter. Fast and easy to prepare thanks to KNORR Blue Dragon Satay Sauce and HELLMANN'S Real Mayonnaise.
Ingredients
Teriyaki chicken burger
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Red onions 100 g
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Egg 75 g
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Chicken thigh, skinless & bonelessminced 600 g
To prepare the Asian slaw.
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Red cabbage 40 g
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White cabbage 200 g
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Onions 40 g
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Red Chillies 7.5 g
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Peanuts 20 g
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Red onions 40 g
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HELLMANN's Real Mayonnaise 1L 60 ml
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Sesame seeds 3 g
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Sea salt 2 g
To Serve
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Mini Brioche Bun 300 g
Preparation
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Teriyaki chicken burger
- Finely dice the red onions.
- Place the minced chicken, KNORR Blue Dragon Teriyaki Paste, red onions and egg into a bowl and mix together.
- Using a 5cm ring mould spilt the mix into 10 evenly sized burgers.
- Leave to chill.
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To prepare the Asian slaw.
- Peel the red and white onions then finely slice into rings on a mandolin.
- Finely slice the chillies into rings.
- Roast the peanuts with the salt then crush gently.
- On a mandolin finely slice the red and white cabbage.
- Mix together the onions, chillies, cabbage and peanuts.
- Add the HELLMANN'S Real Mayonnaise.
- Dress with lightly toasted sesame seeds.
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To cook the burger.
- Place the burger patties onto a hot griddle or sauté pan.
- Cook on both sides until thoroughly cooked.
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To Serve
- Half the brioche bun and toast.
- Place the burger on to the base bun.
- Add a portion of Asian slaw.
- Place on the top bun and skewer to keep everything in place.
