Pumpkin chicken burger highlights the coleslaw with raw pumpkin. Soft crust bun, lean chicken, gorgeous lettuce and crunchy and creamy coleslaw are a delicious combination for the perfect burger. It is a great recipe for a good mood.
Pumpkin season is the right time to make pumpkins shine. And this recipe really makes it shine. Not only is it incorporated into the burger buns but it also makes a great colourful addition to the classic coleslaw.
Check out these gorgeous pumpkin burger buns. They have a lovely bright golden colour thanks to the pumpkin puree, they are pillow-soft with a soft crust and they taste delicious.
However, I find that the real star of this burger is coleslaw. I love a classic coleslaw. It’s crunchy, creamy and adds freshness to the burger. I know, it can be a mess when you bite into your burger and the coleslaw slides out on the left and right of it. But, that’s all the fun about burgers, after all.
More, this coleslaw features pumpkin. The grated pumpkin adds a vivid orange colour, crunch and a light nutty fall flavour to this refreshing salad. And the great thing is, you can prepare this salad a day ahead.
Pumpkin can be eaten also raw
It is not well known that most pumpkins can be eaten raw. In fact, any common pumpkin or squash, that is meant for eating can be eaten raw. Just skip the decorative pumpkins and use them only to make your table look gorgeous. Wink.
Pumpkins, either cooked or raw, are a very nutritious food. More, besides being very low in calories, raw pumpkin is also rich in vitamin A, a great source of vitamin C and potassium.
Instead of a classic patty, I used chicken fillets. It is kind of a healthier variation of a classic burger, right? For instance, chicken meat is leaner than any other meat but still full of flavour. Lettuce and vegetables, in general, are always a good and healthy choice and they add that lovely crisp effect. I like to use different types of lettuce. For instance, goat lettuce is very tender, leaf lettuce like Lollo Biondo is beautiful, soft and a bit crisp and arugula adds the bitter peppery flavour.
Looks like this burger has everything that a burger should have. A soft and fluffy burger bun, fresh wavy crisp lettuce, a delicious chicken fillet and a juicy and crispy colourful coleslaw. Yummy!
If you love a beef patty burger, then you might like this sunny-side up burger.
Ingredients for 2 portions of pumpkin chicken burger:
- 2 pumpkin burger buns
- 2 medium chicken fillets
- 4 Lollo Biondo leaves
- 2 Tbsp of coleslaw
- 2 fresh coriander sprigs
- 1 slice of cheese
- salt and pepper
Ingredients for the coleslaw:
- 1/5 white cabbage head
- ¼ bell pepper
- 60 g grated Hokkaido pumpkin
- 2 coriander sprigs
- 2 Tbsp of olive oil
- salt and pepper
- 2 Tbsp of vinegar
- 1 Tbsp of mayonnaise
To begin, prepare the coleslaw salad. Shred the cabbage and grate the pumpkin. Wash, deseed and slice the pepper and chop the coriander. Then, put everything in a bowl, drizzle with vinegar and olive oil, season with salt and pepper, add the mayonnaise and toss to combine.
Wash the lettuce and coriander and let them drain. Furthermore, drizzle some olive oil in a non-sticking frying pan and once hot, add the chicken fillets. Season with salt and cook until lightly browned on both sides.
Then, remove the chicken from the pan and add the burger buns, with the cut side down, for a minute in the pan until toasted.
Finally, it is already time to put your pumpkin chicken burger together. Divide the lettuce and coriander onto the two bun bottoms, lay half a slice of cheese on it and top it with chicken fillets. In the end, add a big spoon of coleslaw and cover it with the bun top. Serve with the remaining pumpkin coleslaw.
Enjoy!
