Chicken & Plum Burgers
Serves 4 people
20 min prep
15 min cook
Shake up your summer menu with these delicious Chargrilled Chicken Burgers with a generous drizzle of our Central Otago Plum Sauce.
Ingredients
Pickled Cucumber
- 2/3 Telegraph cucumber
- 1/3 cup water
- 1/3 cup White vinegar
- 1 Tbsp caster sugar
- 1/4 tsp salt
Chicken
- 600 g Boneless, skinless chicken thighs
- 1/2 cup Barker's Central Otago Plum Sauce
- Salt and pepper
Burgers
- 1 Carrot
- 1 Small red onion, thinly sliced
- 4 Brioche Burger Buns
- 8 tsp Soft butter
- 4 Tbsp Mayonnaise
- 6 Tbsp Barker's Central Otago Plum Sauce
- 25 g Fresh coriander
- 30 g Baby rocket
Method
Pickled Cucumber
- Thinly slice cucumber. Place water, vinegar, sugar and salt in a bowl and whisk until sugar and salt have dissolved. Add cucumber and stir. Leave to pickle while you prepare the rest of the meal. Drain before using.
Chicken
- Place chicken in a clean resealable bag or container. Season with salt and pepper and add Barker’s Central Otago Plum Sauce. Seal and shake to coat. Leave for 10 minutes.
- Barbecue or pan fry chicken on medium heat until cooked through.
Burgers
- Peel carrot into ribbons. Thinly slice red onion. Halve burger buns, spread with butter and lightly chargrill or toast.
- Spread the base of each burger bun with mayonnaise. Top with coriander, carrot ribbons, red onion and cucumber. Add chicken, drizzle with Barker’s Central Otago Plum Sauce, then add rocket and sandwich together with the top half of the burger bun. Serve immediately.
Allergens
- This recipe contains gluten, egg, milk and milk products.
This Recipe Uses
Central Otago Plum Sauce
$6.00
290g
