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Vietnamese-Inspired Lemongrass Chicken Burger

Vietnamese-Inspired Lemongrass Chicken Burger

with Mango Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
690 kcal
Protein
: 
33g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Wheat
  • Milk
  • Egg
  • Mustard
  • Cashews
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Egg
  • Milk
  • May contain traces of allergens
  • Fish
  • Tree nuts
  • Wheat
  • Crustaceans
  • Gluten
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Chicken

2 unit(s)

Artisan Bun

(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)

1 unit(s)

Lemongrass

56 g

Carrot, julienned

1 tbsp

Seasoned Rice Vinegar

(May be present: Mustard, Sesame, Soy, Egg, Milk, Fish, Tree nuts, Wheat)

2 unit(s)

Garlic, cloves

1 unit(s)

Mango

28 g

Spring Mix

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Wheat, Crustaceans, Gluten)

2 tbsp

Sweet Chili Sauce

(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Fish, Tree nuts, Wheat, Crustaceans, Gluten)

7 g

Cilantro

28 g

Cashews, chopped

(Contains: Cashews May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Peanuts)

Calories690 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate71 g
Sugar29 g
Dietary Fiber6 g
Protein33 g
Cholesterol120 mg
Sodium820 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium125 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Heat a small pot over medium-high heat.
  • When hot, add carrots, 1 1/2 tbsp vinegar, 2 tbsp water and 1/2 tsp sugar (dbl all for 4 ppl). Season with salt. Cook, stirring occasionally, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer carrots, including pickling liquid, to a medium bowl.
  • Place in the fridge to cool.
2
  • Meanwhile, peel, then mince or grate garlic.
  • Remove outer layer of lemongrass, then halve lengthwise. Lay lemongrass cut-side down on the cutting board.
  • Cut the bottom 1-inch from the root of lemongrass.
  • Using the back of a spoon, forcefully tap lemongrass to bruise, then finely chop 1 1/2 tbsp (dbl for 4 ppl).
  • Peel, pit, then cut mango into 1/4-inch slices.
  • Core, then cut pepper into 1/4-inch slices.
  • Roughly chop cashews.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add cashews to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a small bowl.
4
  • Add chicken, lemongrass and garlic to a medium bowl. Season with 1/4 tsp salt and 1/8 tsp pepper (dbl for 4 ppl), then combine.
  • Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
  • Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan over medium-high, then patties. Pan-fry until cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl)
  • Set aside on one side of a baking sheet, then top with 1 tbsp sweet chili sauce (dbl for 4 ppl).
5
  • Whisk 1 tbsp sweet chili sauce and 1/2 tbsp vinegar (dbl both for 4 ppl) in a large bowl, then add mango and peppers.
  • Tear over half the cilantro. Season with salt, to taste.
  • Set aside.
  • Halve buns.
  • Arrange buns, cut-side up on the other side of the baking sheet with buns.
  • Broil buns and patties in the middle of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
6
  • Strain pickled carrots.
  • Spread mayo on buns.
  • Stack spring mix and patties on bottom buns. Top with pickled carrots and remaining cilantro, then close with top buns.
  • Divide mango salad and burgers between plates.
  • Sprinkle cashews over salad.

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