Thai Style Chicken Burgers with Sweet Potato Wedges & Sweet Chili Mayo

Prepare & Form Chicken Burgers:

Preheat the oven to 200°C. Wash the fresh produce. Pick the coriander leaves, discarding stems. Thinly slice the spring onion. Lightly beat egg. In a large bowl, combine the mince, curry paste, sliced spring onions, ½ the sweet chilli sauce, ½ the egg, breadcrumbs, fish sauce, soy sauce and ⅓ of the coriander. Use your hands or a fork to gently mix until just combined. Transfer to a plate and form the mixture into 2 patties. Cover. Refrigerate for 10-15 minutes.

Roast Sweet Potatoes:

Peel the sweet potato, then cut into wedges. Place the wedges in a single layer, on a lined baking tray. Drizzle with olive oil. Season with salt and pepper and toss to coat. Roast in the oven about 20-25 minutes, or until browned and tender when pierced with a fork.

Cook Chicken Burgers:

In a large pan, heat olive oil on medium-high until hot. Add the burgers and cook about 4 to 5 minutes per side, or until cooked through.

Toast Hamburger Buns:

While the burgers cook, mix the remaining sweet chili sauce and mayonnaise until well combined. Split the hamburger buns apart and toast them in a dry pan on medium for 1 to 2 minutes, or until golden. Alternatively, toast in the oven for 2-3 minutes.

You Plate It:

Spread the sweet chili mayo onto the top sides of the buns. Place a burger on each bun. Top with remaining coriander leaves. Serve with sweet potato wedges. Enjoy!