Burgers with pulled meats are on trend across many pub and club menus. This recipe uses shredded chicken, seasoned with KNORR Concentrated Liquid Stock to bring moisture and flavour back into the cooked meat. Served with a Vietnamese salad, it makes a delicious Asian-inspired chicken burger.
Ingredients
Chicken
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Chicken breast, skin on 800 g
Viet Slaw
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Coriander 20 g
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Carrot, shredded 20 g
-
shallots 20 g
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Vietnamese mint 20 g
Chilli Jam Mayo
To Serve
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Brioche or milk buns, halved 10 x
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Lettuce, shredded 300 g
Preparation
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Chicken
- Char grill chicken breast. Finish roasting in the oven until cooked through.
- Remove the skin and deep fry until crispy, chop into small pieces.
- Shred the chicken with a fork and add KNORR Concentrated Liquid Stock, set aside for use.
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Viet Slaw
- Combine coriander, mint, shallots and carrots together, season with KNORR Lime Powder.
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Chilli Jam Mayo
- Combine HELLMANN'S Real Mayonnaise and KNORR Thai Sweet Chilli Jam together.
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To Serve
- Grill the buns and add all ingredients, including lettuce and chopped chicken skin for crunch, serve with assorted vegetable crisps and lime salt.
