Skip to main content
Thai-Style Chicken Burger
Thai-Style Chicken Burger

Thai-Style Chicken Burger

with Pickled Cucumber Salad and Sweet Potato Wedges

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:
Sesame

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

2

Brioche Bun

1

Baby Gem Lettuce

½

Thai Style Spice Blend

(Contains: Sesame)

280

Sausages salsa verde chicken

15

Rice Vinegar

1

Sweet Potato

½

Cucumber

(May contain traces of: Celery)

1

Mayonnaise

Not included in your delivery

1

Olive Oil

1

Sugar

Nutritional information

Energy (kcal)850 kcal
Energy (kJ)3556 kJ
Fat36 g
of which saturates8 g
Carbohydrate100 g
of which sugars22 g
Protein35 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Mixing Bowl
Knife
Baking Dish
Pan
Bowl
Plate
Spoon

Instructions

Make the Pickle
1

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!

Sweet Potato time
2

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

Make the Burgers
3

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.

Cook the Burgers
4

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.

Warm the Buns
5

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.

Finish and Serve
6

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!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds