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Ingredient List:
For the burger:
- 1-1.5 lbs @thecedarmarket ground dark meat chicken (pargiyot)
- 1-1 ¼ cups panko
- 1 egg
- 1 jalapeno diced (use of seeds at your discretion and heat tolerance)
- 2 tbsp Jeff’s Shawarma mix:
1 part granulated garlic
1 part cumin
1 part salt
.5 part smoked paprika
.5 part white pepper
.25 part turmeric
For the slaw:
- 1 head green cabbage, shredded
- 1 medium red onion, sliced
Recipe created for Cedar Market by: @Foodkidsandsleep
I make amazing burgers! I’m not saying they’re the best you’ve ever had, but I’m also not NOT saying that 🙂 With all that said, even the best burgers can get boring over the course of a Summer. That’s why I like to have fun with my burgers, changing up the proteins, seasonings and flavor profiles. This one felt fresh & exciting, with the contrast of hot chicken and cold cabbage, the crunch of the slaw and the tenderness of the burger, and the tang of the amba with the sweetness of the pretzel bun… it’s a burger that will have you going back for another bite!
Cooking Instructions
Mix all the burger ingredients together and form into 1/4 pound patties. Make sure not to over work the meat.
In a bowl, salt the shredded cabbage and onions, then toss well. Add the amba, tahini and water and mix once again. Let sit for at least 10 minutes or overnight (if making ahead).
Place the burger on a pan or grill, and cover to help cook through. After 3 minutes, uncover and flip, then repeat. Once browned and cooked, remove from the grill.
Build your burger as follows: Pretzel bun warmed through, sliced avocado, burger, slaw and pretzel bun top.
Bite & enjoy!
- 2 tbsp amba
- 3 tbsp tahini paste
- 1 tbsp salt
- ¼ cup cold water
