Thai Style Chicken Burgers with Sweet Potato Wedges & Sweet Chili Mayo
- Prep time: 35 minutes
- Calories: 595
- 1 Small Bunch of Coriander
- 300 Grams of Sweet Potato (small)
- 1 Spring Onion
- 250 Grams of Chicken Mince
- 1 Tablespoons of Thai Red Curry Paste
- 1 Tablespoons of Sweet Chili Sauce
- 0.33 Cups of Panko Bread Crumbs
- 1 Tablespoons of Fish & Soy Sauce
- 2 Hamburger Buns
- 50 Grams of Mayonnaise
- 1 200 Gram Pack of Asian Slaw
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. In a large bowl, combine the mince, curry paste, sliced spring onions, 1 tsp sweet chili sauce, 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 minutes.
Roast Sweet Potatoes:Peel the sweet potato, then cut into wedges. Place the wedges in a single layer, on a lined baking tray (using 2 if required). 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 and Prepare Slaw:While the burgers cook, mix the remaining sweet chili sauce and mayonnaise until well combined. Add slaw to a bowl with remaining coriander (to taste). Add ½ the sweet chili mayonnaise and mix well. 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 remaining sweet chili mayonnaise onto the top sides of the buns. Place a burger and slaw on each bun. Serve with sweet potato wedges and any remaining slaw. Enjoy!