Fri, 27 May 2022
Marinated Peri Peri Chicken & Halloumi Burgers with homemade slaw & oven roasted wedges
Eoin Sheehan
Marinade:
• 2 Chicken Breasts
• 100ml Hot sauce of choice
• 2 Cloves garlic
• 1/2 lime, juiced
• Salt & pepper
• 1 tsp Cajun spice
• 4-5 slices of halloumi
Homemade Coleslaw:
• 30g light Mayo
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tsp mustard
• 100g red cabbage
• 100g carrot, shredded
• 1-2 scallions
• 1/2 an avocado
• 1/4 red onion, diced
• Brioche buns
• Lettuce & tomato to garnish
• ketchup
1.Marinade the chicken breasts in the hot sauce, garlic, lime juice, salt pepper and Cajun spice for as long as possible.
2. Add to a hot frying pan (or BBQ) and cook 3-4 min per side until cooked internally.
3. Add the sliced halloumi to a frying pan for 30s per side to brown and crisp.
4. For the slaw: grate the red cabbage, carrot and mix with the chopped scallion, Mayo, mustard, vinegar and sugar. Allow to chill in the fridge for 30+ min for best results.
5. Slice the potatoes into thin wedge pieces and toss in oil, salt, pepper, Cajun and garlic. Roast in the oven (or the BBQ) until golden and crispy (200oC for 35 min)
6. Build the burgers with some coleslaw on the base of the bun, lettuce, the grilled peri peri chicken breast, crispy halloumi, avocado, tomato and some burger sauce (Mayo & ketchup) on the top bun. Serve with the roasted wedges and salad
