Chicken burgers make a leaner alternative to beef and we’ve kept these juicy with some sweet and slightly spicy chilli jam. Add freshness and texture with a crunchy sesame-flavoured coleslaw.
Combine the carrot, cucumber, spring onions and yellow pepper in a bowl. Combine the soy sauce, sesame oil, rice vinegar and honey and mix well. Add to the vegetables with the sesame seeds and toss to combine.
Heat a heavy based frying pan (preferably a cast iron griddle).
When it’s hot, add a little oil and fry the chicken burgers for around 5 minutes each side, or until cooked through.
Toast the buns and top with mayonnaise. Add some of the coleslaw, followed by the burgers, some sweet chilli sauce and some more coleslaw. Close the buns and serve.
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