Tag Archives: slaw

Bacon & Cheese Burgers with Zucchini Slaw

Bacon & Cheese Burgers 005aI love burgers – they are a fun, easy meal which is also be a great way to add vegetables.

Here an easy and healthy slaw adds crunch, flavour and interest to the standard burger.

Whether you make your own patties or use bought ones is up to you – on this occasion I used bought ones as they were in the freezer and needed using.

Bacon & Cheese Burgers with Zucchini Slaw

Serves 4

olive oil

4 slices bacon, rind removed
4 prepared beef patties – either homemade or good quality bought ones
4 slices cheese of your choice
4 bread rolls of your choice, split and lightly toasted (optional)
sauce of your choice – I used a homemade apple ketchup
ZUCCHINI SLAW
2 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp hot mustard or to taste
2 tbsp natural yogurt
2 medium (about 150g each) zucchini, grated – about 2 cups
1 medium (about 150g) carrot, grated – about 1 cup
1 medium (about 150g) red onion, grated
1 small (about 100g) apple, diced
salt and freshly ground black pepper

1              To make slaw, place mayonnaise, vinegar, mustard and
yogurt in a large bowl and whisk to combine.
2              Add zucchini, carrot, onion and apple and toss to combine. Season slaw to taste just prior to serving.
3              Heat a little oil in a non-stick frying pan over a medium heat, add bacon and cook for 4-5 minutes or until crisp. Remove from pan and drain on paper towels.
4              Heat a little more oil in pan, if necessary, add patties and cook for 4-5 minutes each side or until cooked through – when the second side has cooked for about 3 minutes top with bacon and cheese, cover and cook to heat bacon through and to just melt the cheese.
5              To assemble burgers, top bottom half of each roll with a burger patty, then some of the zucchini slaw, a spoonful of sauce and finally top half of roll. Serve any remaining slaw on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Asian Chicken Slaw

Asian Chicken & Cabbage Salad 008aThis light, crunchy and spicy salad is refreshing and easy to make. It can be made up to the end of step 3 in advance, leaving just the chicken, noodles and coriander to be added at serving time.

Letting the cabbage marinate in the citrus juice mixture changes it texture and it becomes lovely and silky while remaining crisp – hard to describe but delicious and leaving it longer than the half an hour suggested in the recipe doesn’t seem to hurt it.

Spicy Asian Chicken Slaw

Use any cooked chicken for this salad – leftover roast chicken or bought barbecued chicken from a hot chicken shop or the supermarket.

The crispy noodles are available at most supermarkets – look for them in the Asian food section. They come in several different flavours and are sort of the Chinese equivalent of our potato chips. You could make this salad without them but they do add a nice crispy noodle crunch.

Serves 4

1 small (about 100g) red onion, finely slice
½ cup lime or lemon juice
¼ cup vegetable oil
2 tbsp fish sauce
1 clove garlic, finely chopped
2 birds eye chillies, thinly sliced
salt and freshly ground black pepper
½ small (about 500g) green cabbage, finely sliced
¼ small (about 250g) red cabbage, finely sliced
shredded flesh from ½ cooked chicken
140g packet ready-to-eat crispy noodles – I used the traditional
flavour
½ cup chopped coriander leaves

1              Place onion and lime or lemon juice in a bowl and toss to combine. Set aside to stand for 10 minutes.
2              Add oil, fish sauce, garlic, chillies and salt and pepper to taste. Whisk to combine.
3              Add cabbages, toss to combine and set aside to stand for at least ½ hour.
4              When ready to serve, add chicken, noodles and coriander and toss to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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