Preparation: 12-15 minutes
Cooking: 18 minutes
Serves: 4 people
Pickled slaw
Ingredients
- 200g Red Cabbage & Carrot Cole Slaw (dry)
- 1g Everyday Favourites Crushed Chillies
- 15g Tate & Lyle Fairtrade Caster Sugar
- 30ml Red Wine Vinegar
- 8g Coriander
Method
Mix all the ingredients together and finish with chopped coriander- chill until required
Hot maple glaze
Ingredients
- 100g Everyday Favourites Pure Canadian Maple Syrup
- 10g Everyday Favourites Crushed Chillies
- 20g Tate & Lyle Fairtrade Caster Sugar
- 2g Smoked Paprika
- 1g Cayenne Pepper
Method
Place all ingredients into a pan and bring to the boil, then simmer for 4-5 minutes until all the sugar has dissolved - Cool and place into squeezy bottle until required.
Panko Burger
Ingredients
- 4 Chicken Thighs - Skinless and Boneless
- 150g Buttermilk
- 80g Santa Maria Chipotle Paste
- 3g Maldon Sea Salt
- 1g Everyday Favourites Whole Black Peppercorn
- 100g Plain Flour
- 200g Panko Crumb
- 100ml Hot Maple Glaze
- 8 each Mini Brioche Burger Roll
- 100g Hellmann's Real Mayonnaise
- 1 Little Gem
Method
Place the chicken thighs into a bowl and add half the chipotle paste , all the buttermilk , sea salt and freshly cracked black pepper and marinade for 2 -3 hours.
Mix the flour and panko crumb together and heat the deep fat fryer to 180c
Dredge the chicken in the panko mix and deep fry until cooked, then drizzle with the hot chilli maple syrup mix and cut into equal portions for the burger.
Toast the buns and spread with chipotle mayo , load with slaw, little gem and chicken then a finishing drizzle of hot chilli maple glaze.
