Chicken burgers with yoghurt coleslaw
Paprika-spiced chicken breast in thin slices, fried in the pan and tucked into toasted wholemeal burger buns with lettuce, tomato, red onion and a crunchy yoghurt and mustard coleslaw, with the rest of the coleslaw on the side. Many make the burgers from minced chicken, and oven-roasted sweet potato wedges go well with them.
- 25 minTime
- 25 minHands-on
- 4Portions
- ≈ 33 krper portion
- 430kcal per portion
Ingredients for 4 portions
- to tasteSalt
- to tasteBlack pepper
- 500 gChicken breast
- 2 tspPaprika
- 1 cloveGarlic
- 1 tbspRapeseed oil
- 4Burger buns, wholemeal
- 2Tomatoes
- ½Red onion
- ½Lettuce, a few leaves
On the side
- 400 gWhite cabbage, ideally pointed cabbage
- 2Carrots
- 1 ½ dlNatural yoghurt
- 2 tspMustard
- ½Lemon, juice
Method
- Make the coleslaw: finely shred the cabbage and coarsely grate the carrots. Stir together the yoghurt, mustard and lemon juice, season with salt and pepper and fold in the cabbage and carrot. Keep it cold.
- Slice the chicken breasts in half horizontally into thin escalopes and rub them with the paprika, crushed garlic, salt and pepper.
- Fry the chicken in the oil in a griddle or frying pan over a medium-high heat, 3–4 minutes a side, until cooked through.
- Split the buns and toast the cut sides in the pan. Slice the tomatoes and red onion.
- Fill the buns with lettuce, chicken, tomato, red onion and a generous spoonful of coleslaw. Serve the rest of the coleslaw on the side.
The cost is estimated from Swedish grocery prices.
