Thai-Inspired Curry Chicken and Mango Burgers
with Pickled Jalapeños and Peanut Butter Mayo
We've added gently-spiced red curry paste to our chicken patties to give them those Thai vibes! Fresh mango slices add the perfect touch of sweetness to these burgers, while pickled jalapeños cut through the decadent peanut butter mayo condiment. A side of sweet potato wedges completes this burger night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 tbsp
Red Curry Paste
1 unit
Jalapeño
½ unit
Red Mango
2 tbsp
Rice Vinegar
(Contains Sulphites)
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk, Barley, Egg)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
340 g
Sweet Potato
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
2.25 tsp
Sugar*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Add sealed peanut butter and mayo packets to a glass of hot tap water. Set aside to soften. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Combine vinegar, 2 tbsp water, 2 tsp sugar and a pinch of salt (dbl all for 4 ppl) in a small pot. Heat the pot over medium heat, swirling occasionally, until sugar dissolves. Remove the pot from heat. While sugar dissolves, thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños to the pot with pickling liquid. Stir, then set aside to cool.
Meanwhile, cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-24 min.
Meanwhile, add peanut butter and mayo to a small bowl. Stir until smooth. Add 1/4 tsp sugar, 1/2 tbsp pickling liquid (dbl both for 4 ppl) and half the curry paste. Season with a pinch of garlic salt, then stir to combine. Set aside. Halve buns. Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange buns on one side of another parchment-lined baking sheet, cut-side up.
Heat a large non-stick pan over medium-high heat. While the pan heats, combine chicken, remaining curry paste and remaining garlic salt in a medium bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Reduce heat to medium. Pan-fry until almost cooked through, 4 min per side.
Transfer patties to the other side of the baking sheet with buns. Sprinkle cheese over patties. Bake in the top of the oven until cheese melts, buns are golden and patties are cooked through, 4-5 min.** Meanwhile, peel, pit, then thinly slice half the mango (whole mango for 4 ppl). Roughly chop cilantro.
Spread some peanut butter-curry mayo on top buns. Drain jalapeños, discarding pickling liquid. Stack patties, mango slices, pickled jalapeños and cilantro on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining peanut butter-curry mayo alongside for dipping.
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