Apricot and Mustard Burger

Chicken slow-cooked with chopped apricots, spicy mustard, cider vinegar and lime, then shredded and piled into multigrain buns. The tangy apricot-mustard sauce has the kind of sour flavour Richberry loves to play with.

Total time: 6 hr 30 min
Servings: 2
Calories per serving: ≈ 460

Real ingredients
Sour turns sweet
Made to share

Two cheeseburgers with bacon, melted cheddar, tomato and onion rings, drizzled with mayonnaise, on a dark board — Fruity. Tangy. Mustard-spiced.

Ingredients

12 oz boneless chicken
1 onion finely chopped
2 cloves garlic, minced
3 tablespoons spicy mustard
6–7 apricots chopped
1 tablespoon apple cider vinegar
1 teaspoon lime juice
½ teaspoon ground black pepper
1 teaspoon salt
2 multigrain burger buns

How to make it

Load the slow cooker
Put the chicken, onion, garlic, mustard, apricots, cider vinegar, lime juice, pepper and salt in a slow cooker and cover with the lid.
Cook low and slow
Cook on low for 6–7 hours, until the chicken is very tender.
Shred the chicken
Pull the chicken apart with two forks, stir it back through the apricot-mustard sauce and let it cool a little.
Fill the buns
Spoon the filling into the buns and hold each one together with a toothpick.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry