HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Chicken Burger
Thai-Style Chicken Burger

Thai-Style Chicken Burger

with Pickled Cucumber Salad and Sweet Potato Wedges

Read more

The HelloFresh twist in this recipe is our Thai-style blend, which lends a kick to these juicy chicken burgers. It contains flakes of small-but-potent bird's eye chilli alongside gingery galangal, fragrant Thai basil and the citrus notes of lemongrass. Time to get tongue-Thai-ed!

Allergens:SesameCereals containing GlutenSulphitesEggSoyaMilkMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 sachet

Rice Vinegar

1 unit(s)

Small Sweet Potato

½ pot(s)

Thai Style Spice Blend


4 unit(s)

Chicken Sausage

(ContainsCereals containing Gluten, Sulphites)

2 unit(s)

Brioche Bun

(ContainsCereals containing Gluten, Egg, Soya, Milk)

1 sachet


(ContainsEgg, Mustard)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tsp


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Energy (kcal)850 kcal
Fat36.0 g
of which saturates8.0 g
Carbohydrate100 g
of which sugars22.0 g
Protein35 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 220°C. Trim the cucumber and thinly slice widthways into rounds. Put the rice vinegar in a mixing bowl. Add the sugar and olive oil (see ingredients for amounts). Season with salt and pepper. This is your pickling liquid. Pop the cucumber into the bowl and mix to ensure it is well coated. TIP: The thinner you slice the cucumber, the better!


Chop the sweet potato into 2cm wide wedges (no need to peel). Pop them on a large lined baking tray and drizzle with oil. Season with salt, pepper and half the Thai seasoning blend. TIP: Be careful - it's very hot! Toss to coat evenly, spread out then roast on the top shelf of your oven until soft on the inside and crispy on the outside, about 30 mins. Turn halfway through cooking


Slice open the chicken sausage and remove the meat (discard the skin). Put the meat in another mixing bowl and add the remaining Thai seasoning blend (remember - it's hot! Use less if you're not a fan of strong spice). Shape the mixture into burgers (one each). They should be about 1cm thick because they will plump up as they cook. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


When there is 15 mins left of the sweet potato cooking time, put a drizzle of oil in a frying pan on medium-high heat. When hot, carefully lay the chicken burgers in the pan and cook until browned on the outside and cooked through, 5-6 mins each side. IMPORTANT: The chicken burger is cooked when it is no longer pink in the middle.


Meanwhile, trim the baby gem lettuce, halve lengthways then thinly slice widthways. Slice the brioche buns in half (as if you're making a sandwich) and pop them on another baking tray on the bottom shelf of your oven to warm for the last 4-5 mins of the sweet potato cooking time. Once nicely warmed, remove from your oven.


Top the bottom half of each brioche bun with a chicken burger. Add some mayonnaise, a few slices of pickled cucumber and a handful of lettuce. Finish with the top half of the bun. Add the rest of the lettuce to the bowl with the cucumber pickle and toss together. Serve the burgers with some salad and sweet potato wedges on the side. Enjoy!