Yellow Curry Chicken Burgers w/ Creamy Coconut Coleslaw
Comfort food at its best! Try out my Yellow Curry Chicken Burgers w/ Creamy Coconut Coleslaw!
When So Thai asked me to come up with fusion meals, I instantly knew that I wanted to do something with a chicken burger. It’s a perfect BBQ or family dinner meal. Also, if you’re on your own and want to enjoy a tasty dinner then this for you as well. It’s easy, packed with flavors and the ultimate comfort food! I guess, we can all use that in these times <3
The ready-made curry pastes from So Thai, ensures that this dinner is on the table under 30 minutes. The curry pastes are packed with flavor and warm spices. All you have to do, is marinade the chicken mince, form patties and cook the meat. In the meantime, there’s enough time to make a quick coleslaw with the coconut cream and toast your buns.
Done in under 30 minutes! Let's whip up this delicious dinner together ;-)
Trust me this burger recipe is set to become your Friday/Weekend favorite! Thank me later ;-)
Note: The Spiced Chickpea teamed up with So Thai for this sponsored article
>>In the mood for more Thai fusion food? Then try out this Yellow Curry Risotto w/ Chili Shrimp!
Yellow Curry Chicken Burgers w/ Creamy Coconut Coleslaw
- Prep: 10 min
- Total: 30 min
Ingredients
NOTE: This recipe is good for two medium sized burgers.
For the chicken burgers:
- 300 gr (vegetarian) minced chicken
- 1 ½ tablespoon So Thai Yellow Curry Paste (less spicy? Use 1 tbsp)
- 2 sprigs of fresh cilantro (optional)
- 1 tsp fresh chili pepper (optional)
- 1 tsp black sesame seeds (optional)
- 4 tbsp of oil (olive, rice or sunflower)
- 2 burger buns (toasted)
- salt & pepper to taste
For the creamy lettuce:
- 200 gr red cabbage (grated, finely sliced)
- 200 gr carrots (grated, finely sliced)
- 1 tbsp mayonnaise
- 1 tbsp Creamy Coconut Milk
- 1 tsp lemon juice
- salt & pepper to taste
For the sauce:
- Sweet Chili Sauce to taste
For garnish:
- Cucumber slices or ribbons
- fresh cilantro (optional)
- black sesame seeds (optional)
NOTE: for the pastes I've used So Thai, but feel free to make the curry pastes from scratch or use storebought.
Instructions
1. Place 2 tbsp oil, curry paste, sesame seeds, chili pepper and chopped fresh coriander in a bowl and mix into a paste. Then add this paste to the minced meat and mix well. Season with some salt and pepper and shape two burgers with your hands.
NOTE: these burgers are quite thick. If you want a thinner burger, form 4 patties.
2. Heat the remaining 2 tbsp oil in a frying pan. Fry the burgers at medium temperature and turn the burgers regularly. It takes about 15-20 minutes for the burgers to be cooked.
3. While the burgers are cooking, prepare the creamy coleslaw. Grate the red cabbage and cut the carrots in julienne (strips). Make a dressing of mayonnaise, coconut milk and lemon juice and season with salt and pepper. Mix the dressing with the red cabbage and put the salad in the fridge to chill.
4. Toast the burger buns (about 2 minutes on each side) and while waiting cut a piece of cucumber into strips with a vegetable peeler or thinly slice them.
5. When the burgers are cooked, let them chill on some kitchen towel paper. Then assemble the burgers: cover the bottom of the bun with some chili sauce, followed by the cucumber strings, the burger, creamy coleslaw and garnish with some extra black sesame seeds and fresh coriander. Enjoy!
TIPS:
- The burgers are also delicious with a sriracha mayonnaise (mix 3 tbsp mayonnaise with ½ tbsp Sriracha Sauce and add a squeeze of lemon juice).
- Serve with Oven Baked Sweet Potato Fries!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made