Give the classic chicken burger a spin with Asian flavours for an easy weeknight dinner. It’s all ready in the time it takes to roast a tray of spiced sweet potato wedges.
Here’s What You Need
200 g red cabbage
1 bunch coriander (some leaves are for the patties)
4 hamburger milk buns
40 g aioli
450 g chicken mince
1 clove garlic, minced
thumb sized piece of ginger, minced
1 red chilli, finely chopped (optional)
zest of 1 lemon
coriander leaves, finely chopped
Here’s What You Do
Asian Chicken Burgers with Sweet Potato Wedges
- 800 g sweet potato
- 2 carrots
- 200 g red cabbage
- 1 bunch coriander , some leaves are for the patties
- 4 hamburger milk buns
- 40 g aioli
- For chicken mince patties
- 450 g chicken mince
- 1 clove garlic, minced
- thumb sized piece of ginger, minced
- 1 red chilli, finely chopped (optional)
- zest of 1 lemon
- fresh coriander (cilantro) leaves, finely chopped
- Preheat oven to 220°C. Line 2 oven trays with baking paper. Peel the sweet potato and cut length-ways into 2.5cm-thick wedges. Place on 1 prepared tray. Drizzle with 2 tbs oil. Season with sea salt and toss to coat. Roast for 25 minutes or until golden and tender.
- Meanwhile, grate the carrot or shred with a mandoline. Finely shred the cabbage. Combine in a bowl. Pick the coriander leaves.
- Combine all of the meat patty ingredients thoroughly, divide the mince into 4 portions and shape into patties.
- Heat 1 tablespoon oil in a large fry-pan over medium-high heat. Cook the patties for 3 minutes each side. Transfer to the second prepared tray and bake for 5 minutes or until cooked through. Drain the patties on paper towel and cover with foil to keep warm.
- Toss the shredded cabbage, carrot and aioli in a large bowl (omit the aioli for children if desired). Season with sea salt. Transfer the kids portion to a small bowl. Add coriander to the adults portion.
- Slice each bun in half and warm in the oven for 2 minutes Sandwich the slaw and patties between the buns. Serve with the sweet potato wedges and any extra slaw.
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