Asian Chicken Burgers with Sweet Potato Wedges



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.
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Here’s What You Need

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
coriander leaves, finely chopped

Here’s What You Do

1. Prepare wedges
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.
2. Prepare ingredients
Meanwhile, grate the carrot or shred with a mandoline. Finely shred the cabbage. Combine in a bowl. Pick the coriander leaves.

3. Make patties
Combine all of the meat patty ingredients thoroughly, divide the mince into 4 portions and shape into patties.
4. Cook 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.

5. Make slaw
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.
6. Heat buns
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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Asian Chicken Burgers with Sweet Potato Wedges

Course: Burgers
Servings: 4 Burgers
Author: Marley Spoon
0 from 0 votes
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Ingredients

  • 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

Recipe Instructions

  • 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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Nutrition

Serving : 0g | Calories : 0kcal | Carbohydrates : 0g | Protein : 0g | Fat : 0g | Saturated Fat : 0g | Polyunsaturated Fat : 0g | Monounsaturated Fat : 0g | Trans Fat : 0g | Cholesterol : 0mg | Sodium : 0mg | Potassium : 0mg | Fibre : 0g | Sugar : 0g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

 

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