Perfect Chicken Burgers
Perfect Chicken Burgers



  • 50g panko breadcrumbs
  • 1.5 tsp ground coriander
  • 1.5 tsp ground fennel seeds
  • 50g flour
  • 1 egg, lightly beaten
  • 2 chicken breasts, approx 175g each, butterflied
  • 1 tbsp oil
  • 4 buns, to serve
  • Slaw, to serve
  • Buffalo sauce, to serve
  • Mix together the breadcrumbs, coriander, and fennel seeds in a bowl. Put the egg and flour in separate bowls, then dredge each piece of the chicken in the flour, dip in the egg, and coat in seasoned breadcrumbs.
  • Fry the chicken burgers until golden brown on both sides, then place on a baking tray and bake in the oven for 10 mins at 180C. To serve, spoon generous helpings of slaw into buns, lay the chicken burger on top, and sprinkle with Buffalo sauce. What could be better?
30 mins
4 serving
This recipe pairs perfectly with the Domaine Mittnacht 'Pinot' Aromatic White Blend 2018 from Alsace, France.

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