Sweet Chili Chicken Burgers
with Lime-Garlic Aioli and Pickled Cucumber
We've fancied up the classic chicken burger with succulent chicken tenders, a sweet chili glaze, pickled cucumber and a fresh lime-garlic aioli — there's never a dull moment in this weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Thighs
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
66 g
Mini Cucumber
10 g
Garlic
2 unit
Lime
3 tbsp
Sweet Chili Sauce
1.5 tbsp
Honey
20 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
113 g
Spring Mix
Not included in your delivery
2.5 tbsp
Sugar*
3 tsp
Oil*
2 tbsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat broiler to high (to toast buns). Skip this step if you don't want to toast your buns! For quicker prep, in Step 1, rather than peeling the cucumbers into ribbons, cut them in half, lengthwise, then into 1/4-inch thick half moons.
Wash and dry all produce.* Using a veggie peeler, peel the cucumbers into ribbons. Zest, then juice the lime. Mince or grate the garlic. Pick the cilantro leaves off the sprigs. In a medium bowl, combine half the lime juice, 1/2 tsp sugar and cucumber ribbons. Season with salt and set aside.
In a large bowl, whisk together the remaining lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. Pat the chicken dry with paper towels, then season with salt and pepper. In another large bowl, coat the chicken all over with the sweet chili sauce and honey. Season with salt.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. (Keep the marinade in the bowl — we'll use it later to make a glaze!) Sear, until the chicken is cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Add the reserved marinade and 1/4 cup water to the chicken. Stir, scraping up any brown bits from the bottom of the pan. Boil, until a thick sauce coats the chicken, 1-2 min.
Meanwhile, cut the buns in half, then arrange them on a baking sheet, cut-side up. Toast in the centre of the oven until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!) In a small bowl, combine the mayo, lime zest and garlic. Set aside.
Add spring mix to large bowl with dressing. Toss together. Spread each bun with the lime-garlic aioli, then top with chicken and cucumber. Sprinkle with cilantro leaves. Divide burgers and salad between plates.
