Vietnamese Grilled Chicken Burgers with Mango Slaw

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September 10, 2016

Recipe by The Brick Kitchen

  • Cook: 15 mins


Grilled chicken thighs

6 boneless, skinless chicken thighs, or about 700g

½ tsp sugar

heaped ¼ tsp salt

1¼ tsp freshly ground black pepper

1 tbsp fish sauce

1 tbsp fresh lime juice

1.5 tablespoons canola oil

Mango Slaw

1 slightly unripe mango (so you can actually cut it), julienned or cut into thin slices

1 red capsicum, cut into slivers

3 cups finely sliced green cabbage

2 large carrots, julienned

¾ cup spring onion, thinly sliced

⅔ cup fresh coriander, roughly chopped

½ cup packed basil leaves, torn

½ cup mint leaves, torn

¼ cup peanuts, toasted and roughly chopped

2 tbsp sesame seeds, toasted


2 tbsp lime juice

2 tbsp white sugar

2 tsp fish sauce

1 small red chili, deseeded and very finely chopped

1 clove of garlic, minced

1 tbsp water

To serve

1 avocado

6 ciabatta buns, or other burger buns

1 red chill, finely sliced


1For directions visit The Brick Kitchen


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