Free Range Pollo Fino Burger with Mango Red Cabbage Salsa

Unmissable BBQ essential: Amazing burger! Free-range Pollofino, fruity salsa, homemade mayo. Guests will love it!


  • 2 packages free range chicken pollo fino with skin
  • 8 brioche buns
  • Salt & pepper

For the red cabbage mango salsa


  • 250g red cabbage
  • 1 mango
  • 30 g grated ginger
  • 1 bunch coriander
  • 1 tbsp brown sugar
  • 2-3 tbsp white wine vinegar
  • 5 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp chili flakes
  • 1 tsp salt

For the mayonnaise


  • 2 eggs
  • 200 ml sunflower oil
  • 1/2 lemon (of which juice)
  • 1 tbsp mustard
  • 1 tsp sugar
  • salt & pepper

For the side dish: sweet potato chips


  • 4 sweet potatoes


  1. Wash the chicken meat and pat dry with kitchen paper.
  2. Season the chicken meat with salt and pepper.
  3. Clean the red cabbage and cut into fine strips.
  4. Cut the mango into cubes and finely chop the coriander.
  5. Mix olive oil, white wine vinegar, sugar and salt in a small bowl.
  6. Place all ingredients for the red cabbage mango salsa in a bowl, season with lime juice and knead lightly with your hands. Set aside for 10-15 min.
  7. Mix all ingredients for the mayonnaise in a tall container with a hand blender until creamy.
  8. Grill the chicken on a hot grill for 5-10 min with the lid closed on each side.
  9. Briefly warm the brioche buns on the grill.
  10. Top the burgers as desired with mayonnaise, chicken, red cabbage-mango salsa and serve with cress.

Tipp: Perfekt dazu Express Gewürzgurken. 2-3 Gewürzgurken mit einem Universalschäler/Spargelschäler in dünne Streifen schneiden, mit 1 El Zucker und 3-4 EL Weißweinessig abschmecken und 2 Min. ziehen lassen.


Side dish: Sweet potato chips from the oven


Bon Appétit!

Perfect with Express pickles. Cut 2-3 pickles into thin strips with a universal peeler/asparagus peeler, season with 1 tbsp. sugar and 3-4 tbsp. white wine vinegar and let stand for 2 min.

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