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Vietnamese Grilled Chicken Burgers with Mango Slaw
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
This recipe makes quite a lot of slaw, so you could easily increase the chicken recipe and numbers of ciabatta buns to serve more people. Grilled chicken marinade adapted from the Banh Mi Handbook by Andrea Nguyen.
Course: Main
Cuisine: Vietnamese
Servings: 6
Author: Claudia Brick
Ingredients
Grilled chicken thighs
  • 6 boneless , skinless chicken thighs, or about 700g
  • 1/2 tsp sugar
  • heaped 1/4 tsp salt
  • 1 1/4 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
  • 3/4 cup spring onion , thinly sliced
  • 2/3 cup fresh coriander , roughly chopped
  • 1/2 cup packed basil leaves , torn
  • 1/2 cup mint leaves , torn
  • 1/4 cup peanuts , toasted and roughly chopped
  • 2 tbsp sesame seeds , toasted
Dressing
  • 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
Instructions
  1. Stir together the chicken marinade in a bowl. Add the chicken thighs, coating each well. Cover with plastic wrap and marinate at room temperature for 30minutes or in the fridge for up to a day.
  2. In large bowl, toss together the mango, capsicum, cabbage, carrot, spring onion, coriander, basil, and mint.
  3. For the dressing, in a small bowl/cup, mix together the lime juice and white sugar. Stir though the fish sauce, finely chopped red chili, garlic and water. Taste for seasoning - you want a real sweet/sour/salty flavour.
  4. Heat bbq grill bars on medium and brush a little canola oil over them. Lay chicken thighs flat on the grill and cook for about 5 minutes each side, or until browned and juices flow clear when you spear a thick segment with a knife or skewer. Rest for 5 minutes.
  5. While the chicken is resting, halve the ciabatta buns and toast under a grill until crisp on the edges (or however you like your burger buns).
  6. Just before serving, add most of the peanuts and sesame seeds (reserve some for serving) to the salad with the dressing and toss all to combine. Slice the chicken across the grain into slices about 1.5 cm thick.
  7. Construct burgers with a layer of sliced avocado, a big serving of vietnamese slaw, and slices of grilled chicken, with a bit of reserved sesame seeds, chopped peanuts and extra red chili sprinkled on top. Enjoy!