Thai Style Chicken Burgers with Sweet Potato Wedges & Sweet Chili Mayo
  • Prep time: 35 minutes
  • Calories: 595
In this recipe, you will make a one-of-a-kind burger. The delicious Thai flavours of red curry paste, spring onion, fish sauce and coriander combines perfectly with the lighter flavour of chicken mince.
  • 1 Small Bunch of Coriander
  • 300 g of Sweet Potato (small)
  • 1 of Spring Onion
  • 250 g of Chicken Mince
  • 1 Tbsp of Thai Red Curry Paste
  • 1 Tbsp of Sweet Chili Sauce
  • 13 Cup of Panko Bread Crumbs
  • 1 Tbsp of Fish & Soy Sauce
  • 2 of Hamburger Buns
  • 50 g of Mayonnaise
  • 1 200g Pack of Asian Slaw

Prepare & Form Chicken Burgers:

Preheat the oven to 200°C. Pick coriander leaves, discarding stems. Thinly slice spring onion. In a large bowl, combine mince, red curry paste, sliced spring onions, 1 tsp sweet chili sauce, breadcrumbs, fish sauce, soy sauce and 13 of the coriander. Use your hands to gently mix until just combined. Transfer to a plate then form into 2 patties.

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 4-5 minutes per side, or until cooked through.

Toast Buns & 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 12 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!