Asian-Style Chicken Burgers

We’re putting an Asian twist to these chicken burgers with a sesame slaw, and wasabi mayo for an added kick. It’s sure to bring a delightful mix of flavours to your dinner table!

Prep Time 30 minutes

Cook Time 20 minutes

Serving Size: 4

Calories: 550

Carbohydrates: 58g

Protein: 33g

Fat: 22g

Fiber: 5g

Sugar: 20g

4 chicken cutlets (approx. 1 lbs)
1 tsp canola oil
4 tsp miso paste
4 large lettuce leaves (e.g. Bibb or loose-leaf lettuce)
2 cups shredded red cabbage
2 tbsp rice vinegar
Salt to taste
2 tbsp maple syrup, divided
1 tbsp sesame oil
1 tbsp wasabi paste
4 tbsp mayonnaise
1 tsp lemon juice
1 carrot, shredded
8 Sunsweet prunes, halved
2 tsp toasted sesame seeds
4 burger buns
4 tbsp roasted salted peanuts
2 tbsp fried onions

Preheat oven to 400 °F; line baking sheet with parchment paper; set aside.

Heat oil in skillet set over medium-high heat. Sear chicken cutlets in batches for 2 to 3 minutes on each side. Transfer to prepared baking sheet and brush with miso paste.

Bake for 3 to 5 minutes, until chicken is cooked through and reaches and internal temperature of 165°F.

In medium bowl, whisk together rice vinegar, salt, 1 tbsp maple syrup and sesame oil. Add red cabbage and toss to coat.

In a small bowl, stir together wasabi paste with the mayonnaise and lemon juice until smooth. Spread prunes with remaining maple syrup and sprinkle with sesame seeds.

Toast burger buns in a hot oven for 3-5 minutes. Spread wasabi mayonnaise on the bottom bun, top with lettuce leaf and red cabbage, place the chicken breast cutlet on top. Then place sesame seed-covered prunes over the chicken and finally add the shredded carrot. Coarsely chop the peanuts and mix with the fried onions, sprinkle over the burger filling and place the burger bun lid on top.

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