BBQ Chicken Breast Burgers with Cabbage Slaw, Guacamole & Mayo

4 People
50 min.
easy

Everyone loves a burger with all the toppings, and this recipe features juicy chicken breasts, a refreshing red cabbage slaw, and chunky guacamole. Create deliciously zesty, herby flavours by seasoning your chicken with Robertsons Braai & Grill All-In-One, Robertsons Origanum and lemon juice just before it goes onto the grill.

Ingredients

For the chicken:

4 deboned, skinless chicken breasts
45 ml (3 Tbsp) olive oil
30 ml (2 Tbsp) lemon juice
30 ml (2 Tbsp) Robertsons Braai & Grill All-In-One
15 ml (1 Tbsp) Robertsons Origanum

For the slaw:

1 cup (250 ml) thinly sliced red cabbage
15 ml (1 Tbsp) olive oil
15 ml (1 Tbsp) lemon juice

For the guacamole:

2 ripe avocados
15 ml (1 Tbsp) lemon juice
a pinch of Robertsons black pepper

To serve:

4 burger buns
80 ml (⅓ cup) mayonnaise
1 red onion, peeled and thinly sliced

Cooking Method

Place the chicken breasts on a board and cover with a sheet of clingfilm. Using a rolling pin, gently flatten them slightly so they are of an even thickness.
Drizzle the olive oil and lemon juice over the chicken breasts then sprinkle over the Robertsons Braai & Grill All-In-One and Robertsons Origanum. Set aside until you grill them.
Now make the slaw. In a bowl, mix together the cabbage, olive oil and lemon juice and set aside.
Halve the avocadoes, discard the pips and skins, and scoop the flesh into a bowl. Add the lemon juice and Robertsons Black Pepper, to taste. Using a fork, mash the avo until you have a nice chunky guacamole. Set aside.
Preheat your grill to a medium heat.
Place the seasoned chicken breasts onto the grill and cook, turning often, until they are nicely coloured and done right through. Remove from the heat.
Slice the burger buns open. Spread mayonnaise on the base of each, followed by a layer of cabbage slaw. Place the grilled chicken on top, then top with a dollop of guacamole and finally slices of red onion.
Serve immediately.