Chicken burger with an Asian slaw

Prep time
Cook time

A crisp slaw and a juicy patty make these burgers the perfect anytime meal.


  • 4 County Fair Crumbed Chicken burgers
  • 4 burger buns, toasted
  • ½ pineapple, finely sliced
  • ½ cucumber, sliced
  • ¼ red cabbage, shredded
  • ¼ cabbage, shredded
  • ¼ cup (60 ml) Japanese or regular mayonnaise
  • 1 Tbsp (15ml) rice wine vinegar
  • 1 Tbsp (15ml) sesame oil
  • 1 tsp (5ml) soy sauce
  • 4 potatoes, cut into wedges
  • ½ Tbsp (7ml) paprika
  • ½ Tbsp (7ml) cayenne pepper
  • 1 tsp (5ml) salt
  • ¼ cup (60ml) oil


  • Place chicken burgers on a baking tray and bake at 180°C for 20 minutes.
  • Layer cucumber and pineapple on the bottom of the burger buns.
  • To make the slaw, combine cabbage in a bowl, together with Japanese mayo, rice wine vinegar, sesame oil and soy sauce. Coat the cabbage well.
  • Layer roll with coleslaw and top with County Fair Chicken Burger patty.
  • Garnish with sesame seeds and serve with peri peri potato wedges.
  • For the peri peri wedges: Preheat the oven to 200°C and place a roasting tray with oil in the oven.
  • Par-cook potatoes by placing them in a bowl, pierce potatoes with a fork and microwave for 8 minutes.
  • Once the potatoes are out of the microwave, place them on the heated roasting tray.
  • Coat potatoes in oil and sprinkle with paprika, cayenne pepper and salt to coat.
  • Roast until potatoes are crispy, for about 20 minutes. Serve with the burgers.