Pulled Chicken Burgers
with Wedges and Tangy Slaw
We’ve given a street-food favourite, pulled pork, a HelloFresh twist, subbing in juicy chicken thighs for a show-stopping burger filling you’ll be coming back to again and again. Deceptively simple, and deliciously simple, these burgers are guaranteed to take your burger game to the next level. Served with homemade potato wedges and a creamy carrot slaw, there’s a lot to love about this crowd-pleasing recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baby Gem Lettuce
2
Burger Buns
½
Red Chilli
4
British Chicken Thighs
12
White Wine Vinegar
1
Carrot
64
BBQ Sauce
1
Mayonnaise
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Put the water (see ingredients for amount) in a large saucepan over high heat. Add the BBQ sauce and half the white wine vinegar. Halve the chilli lengthways, deseed then finely chop. Add as much chilli as you like to your pan along with a pinch of salt and pepper. Bring the stock to the boil, giving it a good stir to ensure everything is combined.
Once the stock is boiling, lower the heat to medium, add the chicken thighs until submerged and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. TIP: The chicken is cooked when it is no longer pink in the middle. Once cooked, pop the chicken on a plate and remove the pan from the heat.
Meanwhile, chop the potato (no need to peel) into wedges about the size of your index finger. Spread them out on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Shake the tray to coat the potato in oil and seasonings, then bake on the top shelf of your oven until golden and crispy, 20-25 mins. Turn halfway through cooking.
Peel the carrot, then pull a vegetable peeler lengthways along the carrot to make long thin ribbons. Add the carrot to a mixing bowl. Next, remove and discard the root from the baby gem lettuce. Take off one leaf per person and reserve - these will go in each burger. Halve the remaining lettuce lengthways, then slice widthways as thinly as you can. Add this to the bowl with the carrot.
In a bowl, combine the mayonnaise with the remaining white wine vinegar, and a pinch of salt and pepper. Halve the brioche buns and pop in your oven for the last 4-5 mins of chip cooking time, just to warm through and toast. Once the chicken is cooked and out of your pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, 4 mins. TIP: Stir every minute to stop it burning! Remove from the heat.
Use two forks to shred the chicken as finely as you can. Return the shredded chicken to the pan with the reduced BBQ sauce mixture. Give it a stir to ensure the chicken is well coated in all that flavour! Add the mayonnaise dressing to the bowl with the lettuce and carrot and toss to combine. Fill the brioche buns with the BBQ pulled chicken, top with the reserved lettuce and serve alongside the tangy slaw and chips. Dig in!
