This lazy crumbed chicken burger is designed to deliver strong flavour, crisp texture, and balanced sauciness with minimal effort. Ready in approximately 30 minutes, it is a practical option for a quick burger night without compromising on quality. The foundation of the burger is store-bought Farmer Brown Crumbed Chicken Breast Fillets, which provides consistent seasoning and a reliable crunch. It can be cooked in either an air fryer or oven, making it adaptable to different kitchen setups while keeping preparation simple.
The crumbed chicken burger layers are chosen to create contrast and balance. A garlic aioli forms the base, adding richness and a mild sharpness that complements the seasoned coating of the chicken. Sweet and tangy pickles cut through the richness, introducing acidity and brightness that prevent the burger from feeling heavy. This interplay ensures each bite remains well-rounded rather than overly greasy.
A crunchy Asian-style coleslaw completes the build. Typically made with shredded cabbage, carrots, and a light dressing, it contributes freshness and texture while reinforcing the overall crunch factor. The slaw also adds a subtle sweetness and acidity, aligning with the pickles to balance the savoury elements of the chicken and aioli.
Because the crumbed chicken burger key components rely on pre-prepared elements, assembly is straightforward. While the chicken cooks, the coleslaw can be quickly mixed and the aioli prepared or portioned. Once everything is ready, the burger comes together in minutes, making it suitable for weeknight cooking or low-effort entertaining.
The result is a burger that delivers on crispness, flavour layering, and moisture without requiring complex techniques or extended preparation time.
Equipment
- 1 air fryer or oven
Ingredients
- 2 brioche burgers toasted
- 2 tbsp butter
- ¼ cup sweet and tangy pickles sliced
- 4 fillets Farmer Brown Nourish Crumbed Chicken Breasts or store bought crumbed chicken fillets
Lazy Garlic Aioli
- ½ cup mayonnaise
- ¼ tsp garlic powder
- ¼ tsp black pepper coarsely ground
- ⅛ tsp fine sea salt
- Juice from 1/2 a lemon
Asian Coleslaw
- ½ cup green cabbage finely sliced
- ½ cup purple cabbage finely sliced
- ¼ cup spring onion finely sliced
- ⅓ cup cucumber finely sliced
- 1 medium carrot peeled and finely sliced
- 3 tbsp mayonnaise
- ½ tbsp whole grain mustard
- ½ tsp light brown sugar or honey
- 1 tbsp sesame seeds toasted
- ½ tbsp rice wine vinegar or white wine vinegar
- ⅛ tsp fine sea salt
Instructions
- Preheat the air fryer for 5 minutes at 200℃/392℉. Once preheated, add Farmer Brown crumbed chicken fillets to the tray and air fry for 10-12 minutes.
- Meanwhile, in a large bowl, add the Asian coleslaw ingredients and mix well. Set aside. Note: you can use store bought slaw if you want to skip all the chopping.
- Slice the burger buns in half, lightly butter and bring a large pan to a medium heat. Toast the inner side of the buns unrtil golden brown. Set aside.
- Once the fillets are ready, you can assemble the burgers. Top the toasted burger bun with the garlic aioli sauce, some pickles, two (or one) crumbed chicken fillet, coleslaw and add a last bit of sauce to the top half of the bun and place that on top of the slaw.
- Serve with from of your choice or as is - enjoy, tastebud!