Buffalo chicken burger with blue cheese coleslaw
The ‘pulled meat’ phenomenon has been around for decades in the States but has only really taken off properly in the last year or two here in the UK. All of a sudden pulled pork and chicken are popping up all over the place, in cafes, bistros and supermarket ready meals. The only problem with the recent surge in popularity, is that many versions of the dish are just plain rubbish – bland, tasteless and giving the genuine article a bad name. Having first sampled the real deal over in the US a good 10 years ago and haven fallen in love with it instantly, this makes me really sad. So as a homage to the good stuff, this recipe is inspired by our American cousins and their crazy ways. I hope I’ve done them proud…
Pulled buffalo chicken
3 cooked chicken breasts, shredded with 2 forks
8 tbsps hot sauce
8 tbsps unsalted butter, melted
1 1/2 tbsps white wine vinegar
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp Worcestershire sauce
Salt and freshly ground black pepper, to taste
4 burger buns
Blue cheese coleslaw
2 cups white cabbage, shredded
1 carrot, shredded
1/2 cup mayonnaise
2 tbsps grainy mustard
1 lemon (juice)
Salt and pepper, to taste
1/4 cup blue cheese (crumbled)
To make the buffalo chicken – Cook the chicken breasts and shred the meat using two forks then set aside. In a small saucepan, melt the butter then add the garlic powder, cayenne pepper, worcester sauce and hot sauce. Once the ingredients have melted together, simmer on a low heat for 2 minutes then remove from the heat. Stir the sauce through the shredded chicken.
To make the blue cheese coleslaw – Mix the shredded cabbage and carrot in a large bowl. Mix the mayo, crumbled blue cheese, mustard, lemon juice, salt and pepper into the shredded cabbage and carrot.
To assemble the burger, lightly toast the burger buns when pile on a generous helping of the buffalo chicken and top with the coleslaw. I served mine with some curly fries and it was scrumptious.