Chicken burgers with fennel and herb slaw

These barbecued chicken burgers with fennel and herb slaw are perfect for a summer dinner on the deck or patio. Just add cold beers or sangria, a jug of iced cordial for the kids, and some great company!

By Emma Boyd
  • 50 mins preparation
  • Serves 6
  • Print


  • 2 skinless chicken breasts (about 550g)
  • 2/3 cup panko crumbs
  • 1/3 cup (50g) almonds, finely chopped
  • 75 g parmesan, grated
  • Sea salt
  • 1/4 cup plain flour
  • 1 large egg, lightly beaten
  • 6 burger buns
  • Butter, for buns
Fennel and herb slaw
  • 200 g fennel, finely sliced
  • 200 g cabbage, finely sliced
  • 1/2 small red onion, halved, finely sliced
  • 1 cup herbs (we used a mixture of parsley, mint, dill and lemon balm), finely chopped
  • Zest and juice 1 lemon
  • 2 tbsp olive oil
Caper mayo
  • 2/3 cup mayonnaise
  • 4 tbsp capers, finely chopped
  • 1 clove garlic, minced
  • 4 tsp finely chopped red onion


  • 1
    Cut the chicken breasts thinly on the diagonal. You should end up with 6-10 flat pieces, some larger, some smaller.
  • 2
    In a small bowl mix together the panko, almonds, parmesan and 1 tsp sea salt. Put the flour in a shallow bowl and the egg in another shallow bowl.
  • 3
    Take a piece of chicken and put it into the flour, give the dish a shake and make sure the chicken is well coated. Next, dip it in the egg and then in the crumbs, ensuring it is coated all over. Place on a plate and repeat with remaining chicken.
  • 4
    In a bowl mix together the fennel, cabbage, red onion, herbs and lemon zest. Dress with the lemon juice and olive oil and season with sea salt. In a small bowl, mix together the mayonnaise, capers, garlic and red onion.
  • 5
    In a heavy-bottomed frying pan, heat a little oil on medium heat and fry the chicken in batches until golden and cooked through. This will take about 4 minutes on each side. (Or cook in a little oil on a barbecue hotplate.)
  • 6
    Cut and butter buns; toast cut sides in the pan, under a grill or on the barbecue hotplate. Spread bases with caper mayo, then top each with a piece of chicken and some slaw. Add tops and serve.


This slaw can be easily adapted to include whatever greens you have available – e.g. use red cabbage in place of green; apple instead of fennel, etc. Just make sure you include the 1 cup of herbs. Use any herbs you have on hand – have fun experimenting with different combinations.

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