Cajun Chicken Burger
Grilled Cajun-spiced chicken breasts are loaded with avocado, slaw, lettuce and black garlic aioli, then served in a toasted bread bun... this recipe is set to become a Friday night favourite!
Serves 4
Effort: Easy
Prep: 15 mins + 30 mins marinading
Cook: 15 mins
Gluten free option
Ingredients
4 chicken thighs
1 tbsp + 1 tsp Cajun seasoning - Khancoban Kitchen
2 tbsp sour cream
1/2 juice of a lemon
4 bread rolls
Butter lettuce
1 avocado, sliced
1 cup cabbage, finely shredded
1 cup red cabbage, finely shredded
1 carrot, grated
1/2 cup sour cream
2 tbsp lemon juice
Black garlic aioli - Garlicious Grown
Instructions
In a bowl mix together the 2 tbsp sour cream, 1 tbsp Cajun seasoning & juice of half a lemon. Add the chicken thighs and coat evenly. Leave to marinade for 30 mins.
In another bowl toss together the cabbage, red cabbage & carrot. In a smaller bowl mix together 1/2 cup sour cream, 2 tbsp lemon juice & 1 tsp of Cajun seasoning. season to taste. Add to the slaw mix and stir through.
Prepare the bread rolls by cutting in half. Wash lettuce and slice avocado.
Preheat the BBQ or grill to medium/ high. Cook the chicken thighs for 10-15 mins until cooked through. Remove and leave to stand for a 2-3 mins.
Toast the bottom of the bread rolls on the BBQ/ Grill. Dollop a heaped tsp of black garlic aioli on each bottom bread roll half, add lettuce, followed by the slaw. Top with a chicken thigh each and sliced avocado. Season and place the bread roll lid on.
Enjoy!
Hints & tips
Make it gluten free - Use gluten free bread rolls to make thi recipe GF. My favourites are Helgas or Genius
Chicken - Thighs are best for this recipe as they cook quicker and stay juicy. Chicken breast could be used or pork steaks!
Serving suggestion - Serve along side rustic potato wedges. Leave the skin on your potatoes and roast in the oven for 30 mins - season with salt and a little Cajun seasoning if you like.
No black garlic aioli - use normal aioli instead.
Portion size - serves 4 or 2 with leftovers. Leftovers can be made into a cold Cajun sandwich.
Storage - Store leftover slaw in the fridge for 3 days. The chicken can be stored cooked or uncooked in the fridge for 2-3 days.
