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Pulled Chicken Burgers

Pulled Chicken Burgers

with Wedges and Tangy Slaw

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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.

Allergens:GlutenSulphitesEggMustardSoya
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 sachet

BBQ Sauce

(ContainsGluten)

1 sachet

White Wine Vinegar

(ContainsSulphites)

½ unit(s)

Red chilli

4 unit(s)

Chicken Thighs

1 pack(s)

Potato

1 unit(s)

Carrot

1 unit(s)

Baby Gem Lettuce

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

2 unit(s)

Burger Bun

(ContainsGluten, Egg, Soya)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3816 kJ
Energy (kcal)912 kcal
Fat31.0 g
of which saturates6.0 g
Carbohydrate99 g
of which sugars18.0 g
Protein61 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Spoon
Lid
Plate
Baking Tray
Mixing Bowl
Peeler
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!