Vietnamese-Inspired Lemongrass Chicken Burger
with Mango Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Lemongrass
56 g
Carrot, julienned
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: 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 contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Wheat, Crustaceans, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Fish, Tree nuts, Wheat, Crustaceans, Gluten)
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Peanuts)
Nutrition Values
Cooking Steps
- 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.
- 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.
- 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.
- 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).
- 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!)
- 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.
