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Thai Spiced Chicken Burger

with Wedges and Baby Gem Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
584 kcal
Protein
: 
50.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

4 unit(s)

British Chicken Thighs

1 pot(s)

Thai Style Spice Mix

1 unit(s)

Lime

1 pot(s)

Peanut Butter

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

2 unit(s)

Burger Buns

1 sachet(s)

Mayonnaise

Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat26.8 g
of which saturates7.7 g
Carbohydrate45 g
of which sugars3 g
Dietary Fibre5.3 g
Protein50.5 g
Salt0.4 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Pop the chicken thighs into a bowl and drizzle with oil. Season with salt, pepper and ¾ of the Thai spice. Use your hands to rub the flavours all over the chicken. IMPORTANT: Wash your hands after handling raw meat.

3

Heat a splash of oil in a large frying pan over medium-high heat. When hot, lay the chicken pieces in the brown all over, 2-3 mins on each side. Once browned, lower the heat to medium, cover and cook until the chicken is cooked through, another 4-5 mins on each side. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While the chicken cooks, zest and halve the lime. Pop the peanut butter into a small bowl and mix in the water (see ingredients for amount), half the lime zest, half the lime juice and the remaining Thai spice. Season to taste with salt and pepper.

5

Trim the root from the baby gem lettuce then separate the leaves. Keep a couple aside for each burger. Pop the rest into a bowl and sprinkle on the remaining lime zest. We will dress the salad just before serving. Halve the burger buns and warm through the oven for the last 2 mins of the wedges cooking time.

6

FCC - PLEASE PLATE ONE WITH MAYO, ONE WITHOUT COMMENTS ON DISH BEING TOO OILY. When the wedges and chicken are cooked, drizzle the baby gem with olive oil and squeeze on the remaining lime juice. Toss to dress the leaves. Spread the mayo on the base of each burger bun, pop the chicken thighs on top. Spoon the peanut dressing on top of the chicken and finish with a couple of baby gem leaves. Top with the other half of the burger bun and serve with the wedges and the remaining baby gem salad. Enjoy!

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