Levi Roots’ Caribbean chicken burgers
He made himself at home cooking up Caribbean flavours in the Celebrity Big Brother house and now Levi Roots is back to bring us his signature vibrant flavours to the This Morning Kitchen. He'll be making his Calypso chicken burger with hot and fruity coleslaw to pack an extra punch.
Calypso chicken burgers
Makes 6
Ingredients
For the burgers:
6 skinless, boneless chicken thighs5 spring onions, roughly chopped1 tbsp snipped chives1 tbsp fresh root ginger, roughly chopped 2 garlic cloves, crushed1 tsp salt1 egg, organic150g fresh mango, cut into small cubes2 courgettes, sliced into thin lengths Olive oil, for brushing6 burger buns, butteredJuice of 1 lime2 large tomatoes, sliced thickly1 red onion, peeled and finely sliced (optional) Barbecue or chilli sauce (optional)
Method
1. Put all the burger ingredients, except the mango, into a food processor and whiz to a rough paste. Tip into a mixing bowl and carefully stir in the mango. (Alternatively, finely chop everything by hand and thoroughly mix together with the egg and then the mango.)
2. Form the mixture into 6 patties, then place in the fridge for 1 hour, or overnight if you want to get ahead.
3. Heat a little oil in a large frying pan then add the burgers. Cook for 8 - 10 minutes, turning over halfway through, or until the burgers are cooked through and golden brown - if you have a food thermometer, the centre should be 75°C.
4. Meanwhile, brush the courgette slices with oil and cook them alongside the burgers until brown on both sides and are soft in texture.
5. To serve, squeeze a little lime juice over the burgers and place them in the buns with a slice of tomato, slices of courgette, some red onion and a drizzle of sauce if you like. Serve with Levi’s hot and fruity coleslaw (recipe below).
Hot and fruity Caribbean coleslaw
Serves 8
Ingredients
3 tsp french mustard100ml cider vinegar8 tbsp soft light brown sugar100ml olive oil Salt and pepper ½ tbsp hot chilli sauce½ savoy cabbage, core discarded, finely shredded½ white cabbage, core discarded, finely shredded ½ red onion, peeled, finely sliced½ small mango, peeled, flesh cut into matchsticks2 red chillies, seeded and cut into fine slivers
Method
1. Put the mustard, vinegar and sugar into a jam jar. Screw on the lid and give it a good shake to combine.
2. Add the oil, salt, pepper and hot sauce. Shake again then pour into a large serving bowl.
3. Toss in the cabbage, onion, mango and chillies and mix well. Taste for seasoning.