Mexican Pulled Chicken Burgers with Homemade Slaw
Healthy homemade burgers are a regular in our household. I like to mix them up with either homemade veggie patties, homemade beef patties or in this case, shredded Mexican chicken. This is such a quick and simple meal, and is much better for you than your typical burger, BUT just as tasty (if not more!).
This Mexican chicken can be used in tacos, burritos, salads or anything your heart desires. It’s THAT good!
I paired the chicken with a super easy homemade coleslaw, with a side of roast potato and zucchini chips.
Ingredients
Mexican Chicken
50g tomato paste (I love the Mutti brand)
1-2 organic chicken breasts (I used 2 breasts and had plenty for leftovers!)
1 sachet of Mingle Smokey Chipotle Taco Seasoning (Mingle is an amazing seasoning brand which uses JUST herbs and spices with no additives - I’m looking at you Old El Paso… seriously, go and compare the two brands ingredients lists!)
1 tbsp Best of the Bone bone broth concentrate (optional; this can be swapped out for some stock powder, but it won’t have the same health benefits)
1/2 cup of water
Slaw
1/8 red cabbage (shredded)
1 carrot (shredded)
1/2 red onion (finely sliced)
Spring onions (green part, finely sliced)
Slaw Dressing
2 tbsp Greek yoghurt
1 tbsp Dijon mustard
Juice of 1/2 lemon
1 clove of garlic (minced)
Salt and pepper to taste
Burgers
Buns of choice - opt for sourdough when possible. I regularly use “This Is Us” sourdough English Muffins for our burgers and they never disappoint (their sourdough crumpets are also out of this world. I buy them from my local Harris Farm)
Sliced mozzarella
Potatoes of choice: white or sweet potatoes, or any other vegetables. I had white potatoes and zucchini at home so that’s what I used!
Hot sauce (optional, but recommended!)
Method
Mexican Chicken
Preheat oven to 180c, cut potatoes and zucchinis into chips, season with salt, pepper and a spray of olive oil, then roast until cooked through and golden brown (~40 minutes).
Using a slow cooker, chicken breast with all ingredients listed above under the “Mexican Chicken” heading on high for 2-4 hours or until the meat can be easily pulled apart with two forks. Pressure cooker option: pressure cook for 20 minutes with all ingredients or until chicken breast is entirely cooked through and can be shredded. No slow cooker or pressure cooker? No worries; you can poach the chicken in a pot over the stove with the other ingredients until cooked through. Once cooked, shred chicken meat using two forks and keep warm until serving.
Add shredded cabbage, carrot, red onion and spring onion to a bowl and toss to combine.
Mix slaw dressing ingredients together in a small bowl, then pour over slaw and mix until all ingredients are well dressed.
Cut English muffins in half and toast in a toaster, or under a grill. If using a grill, add a slice of mozzarella cheese to one half of the bun and let it melt under the heat. Keep an eye on the grill as they can burn quickly!
Top the other half of the bun with hot sauce and assemble burger with all ingredients
Serve with chips and enjoy!
Remember to tag me if you make any of my recipes - I love to see you guys recreate these!
