Vietnamese-Inspired Lemongrass Chicken Burger
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Vietnamese-Inspired Lemongrass Chicken Burger

Vietnamese-Inspired Lemongrass Chicken Burger

with Mango Salad

Allergens:
Wheat
•Egg
•Sulphites
•Mustard
•Cashews

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

1 unit(s)

Lemongrass

56 g

Carrot, julienned

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

2 unit(s)

Garlic, cloves

1 unit(s)

Mango

28 g

Spring Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

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

7 g

Cilantro

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Sweet Bell Pepper

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Nutrition Values

Calories790 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate82 g
Sugar38 g
Dietary Fiber7 g
Protein45 g
Cholesterol135 mg
Sodium650 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium50 mg
Iron6 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.