Tex Mex Chicken Burger
with Chipotle Mayo and Crunchy Slaw
Inspired by the bright and punchy flavours of Tex Mex cuisine - a blend of Mexican and American tastes.
Cals 1170 · Prot 59 · Carbs 76 · Fat 75
Global Eats
25 min
Inspired by the bright and punchy flavours of Tex Mex cuisine - a blend of Mexican and American tastes.
Cals 1170 · Prot 59 · Carbs 76 · Fat 75
Global Eats
Ingredients
Chicken burgers
Chicken mince
400 Grams
Spring onion
40 Grams
Fresh coriander
15 Grams
Smoked paprika powder
4 Grams
Garlic onion powder
4 Grams
Coriander cumin powder
4 Grams
Panko bread crumbs
10*11*12*
10 Grams
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Olive oil
0.5 Tbsp
Crunchy Slaw
Red cabbage
100 Grams
Carrot
1 Piece
Sweet corn kernels
145 Grams
Lime
2 Piece
Chipotle mayo
Mayonnaise
5*9*13*
75 Grams
Chipotle powder
2 Grams
To serve
Burger bun
3*4*10*11*
2 Piece
Avocado
1 Piece
Crispy onions
20 Grams
Allergens
*10 Wheat, *11 Gluten, *12 Lupin, *5 Eggs, *9 Soya, *13 Mustard, *3 Sesame Seeds, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4894 / 1170 |
| Fats (g) | 75.3 |
| of which saturated (g) | 14.1 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 18.3 |
| Proteins (g) | 59.4 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Finely chop the spring onion.
- Pick and roughly chop the coriander leaves.
2 Prep chicken burgers
- To a large bowl, add the chicken mince, smoked paprika powder, garlic onion powder, coriander cumin powder, half the chopped spring onion and half the chopped coriander, reserving the rest for the slaw.
- Add the panko bread crumbs, a pinch of salt and pepper.
- With clean hands, knead until all the ingredients are fully combined.
- Divide the mixture into 4 and shape each piece into a burger patty.
- Place the patties on a plate and refrigerate until step 4.
3 Make slaw
- Meanwhile, finely slice the cabbage.
- Peel and grate the carrot.
- Drain and rinse the corn.
- Cut the lime in half.
- Toss the cabbage, carrot and corn together in a large bowl.
- Add the remaining spring onion and coriander.
- Add the juice of 1 limes.
4 Fry burgers
- Heat a large pan over a medium-high heat.
- Add the burger buns and toast for 1-2 min until golden.
- Remove the buns from the pan and set aside.
- Add a drizzle of oil to the same pan.
- Fry the burger patties for 3-4 min each side until golden and cooked through.
- Once cooked, set aside on a separate plate.
5 Make chipotle mayo
- Meanwhile, in a small bowl, combine the mayonnaise and a pinch of chipotle powder (spicy!), to taste.
- Add lime juice to taste.
- Mix well.
Tip! Can't handle the heat? Go easy on the chipotle!
6 Serve
- Cut the avocado in half and remove the stone.
- Slice each half and remove from the skin.
- Assemble the Tex Mex Chicken Burgers layered with 2 burger patties each, a dollop of Chipotle Mayo, avocado slices and crispy onions.
- Serve alongside the Crunchy Slaw.
Tip! Add a spoonful of crunchy slaw to the burger for added texture.
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