Buffalo chicken burger & creamy slaw
Try our buffalo chicken burger recipe for a gorgeous mixture of buttery spiced chicken, crunchy slaw and sweet pickled cucumbers.
Ingredients · Servings 6-8 burgers
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 4 whole chicken legs
- 30g unsalted butter
- 5 tbsp hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
- 300-400g sweetheart cabbage finely shredded
- ½ red onion finely sliced
- 2 tbsp mayonnaise
- 2 tbsp soured cream
- 2 tbsp chopped chives
- 2 tbsp chopped dill
- 1 tbsp white wine vinegar or rice vinegar
- 2 tsp caster sugar
- 3 baby cucumbers finely sliced
- pinch of aleppo pepper or other mild red chilli flakes
- 8 buns (brioche or milk buns work well) toasted
- cooked french fries
Method · 1 h
- To make the slaw, put the cabbage in a colander, sprinkle over 1 tsp of sea salt and massage it in. Leave for 30 mins, then squeeze to remove any excess water. Transfer to a bowl, then mix with the onion, mayo, soured cream and herbs. Season and chill until ready to serve.
- For the cucumbers, combine the vinegar, sugar and a pinch of salt in a non-metallic bowl until the sugar and salt have dissolved. Add the cucumbers, toss and leave to pickle until needed. Sprinkle over the chilli flakes just before serving.
- Heat the oven to 200C/180C fan/gas 6. Combine the paprika and garlic granules, then rub all over the chicken legs. Transfer to a roasting tray and roast for 45 mins until cooked through, then rest for 10 mins. Pour off any excess fat, then pull the meat into chunks, discarding the skin, bones and any fat or sinew.
- Melt the butter and hot sauce in a pan over a low heat, then toss the mixture with the chicken to coat. Pile the shredded buffalo chicken into toasted buns with the slaw and pickled cucumbers. Serve with fries and ice-cold beers.
300-400g sweetheart cabbagefinely shredded
½ red onionfinely sliced
PICKLED CUCUMBERS
3 baby cucumbersfinely sliced
TO SERVE
kcal514
fat25g
saturates8g
carbs41g
sugars8g
fibre5g
protein28g
salt2.2g
