Chermoula Chicken Burger with Harissa-Orange Coleslaw

Ingredients

• 500 gGround chicken
• 150 gFresh cilantro, finely chopped
• 100 gFresh parsley, finely chopped
• 3Garlic cloves, minced
• 1 mlFresh lemon juice
• 0.5 tspPaprika
• 0.5 tspGround cumin
• 75 gPanko breadcrumbs
• 1Large egg
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspOlive oil
• 500 gGreen cabbage, thinly sliced
• 2Large carrots, julienned
• 2 tbspHarissa paste
• 3 tbspFresh orange juice
• 1 tbspRed wine vinegar
• 1 gHoney
• 4Burger buns (sesame optional)
• 100 gArugula or mixed greens

Instructions

1. 1

   Make burger mixture: In a bowl, combine ground chicken, finely chopped cilantro, finely chopped parsley, minced garlic, fresh lemon juice, paprika, ground cumin, panko breadcrumbs, large egg, salt, and black pepper. Mix gently until just combined. Do not overmix or the burgers will be dense.

2. 2

   Shape and chill: Divide into 4 equal portions and shape into patties. Chill for 15 minutes.

3. 3

   Cook patties: Heat olive oil in a large skillet over medium-high heat. Cook patties for 4–5 minutes per side until cooked through. Set aside.

4. 4

   Make coleslaw: Toss green cabbage and julienned carrots in a large bowl. Whisk together harissa paste, fresh orange juice, red wine vinegar, and honey. Pour dressing over the vegetables and toss well.

5. 5

   Assemble burgers: Toast burger buns if desired. Build burgers by placing a cooked patty on each bun and top with coleslaw and arugula or mixed greens.