Now I have given you a recipe on how to make them, but in all honesty in my house I prepare each element and place them on the table and everyone assembles their own burgers exactly how they like them at the table. My daughter doesn't like mayonnaise, so she doesn't add it, and because the coleslaw is dressed she loves it anyway. This makes it so much easier for me.
Now doing it this way also means that although this recipe makes 4, it is so easy to double or triple the recipe if you have a houseful of teens over, which I do during school holidays, it is far cheaper than ordering pizzas. Or it is a great party burger, where you can barbecue the meat and rolls and everyone makes their own burgers.
You can use chicken breasts if you prefer, I just prefer the thigh. To prep the thighs, trim excess fat, then a thigh has a thick bit on it, you need the thigh to be the same thickness, for even cooking. Working a knife from the inside of the thick bit to the edge, you need to butterfly this bit, so you get even cooking. Alternately, you can pound it with a meat mallet.
You can use jumbo flat hamburger rolls like they sell at bakers delight, and turn these into toasted panini's instead. Just put them in a sandwich press. It would not work with the rolls I used, to small, everything would fall out.
If you prefer you can grill your rolls rather than cook them on the frying pan, whatever suits you.
Coleslaw, I like to make my own. You can though, buy ready shredded coleslaw. For this recipe I like to add a coleslaw lightly dressed in a vinegarette. You already have mayonnaise in the roll, I like to add something slightly tart to counter the mayonnaise. There is a Coleslaw with a Vinegar Dressing salad recipe here you can use as a guide.
You can slice the cucumber into thin diagonal slices, if you like, I just prefer ribbons. To make ribbons just use a vegetable peeler and peel until you get to the seeds. You can discard the centres, but my kids eat them.
So if you are looking for a burger that is simple to make, packed full of flavour, this one is for you.
Olive oil cooking spray
500g chicken thigh fillets, trimmed
1/2 cup mild peri peri mayonnaise
4 burger rolls, halved
2 lebanese cucumbers, sliced into ribbons
130g fine cut coleslaw, lightly dressed with a vinaegrette
1/4 cup roughly chopped fresh coriander
Salt and Pepper, to taste
Dress the coleslaw lightly with a vinaegrette dressing. It is simply extra virgin olive oil, white wine vinegar, salt and white pepper. You add this to taste, add little by little until it is how you like it. Set aside until needed.
Spray a medium, non stick frying pan with oil. Heat over a medium to high heat. Add the chicken. Cook for 3 minutes on each side, or until golden. Reduce the heat to medium to low. Cook, covered, for about 4 minutes, or until cooked through. Remove and cool slightly. Thinly slice the chicken.
Lightly spray a large, non stick frying pan with oil. Add two rolls, cut side up. Cook over a medium heat for about 3 minutes, repeat with remaining rolls.
Drizzle half of the mayonnaise on the cut side of your base bread rolls, divide chicken evenly among the rolls. Season with salt and pepper. Top with cucumber, coleslaw and coriander. Drizzle with remaining mayonnaise. Place on your bread roll tops.
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