recipes
Chicken patty burgers with sriracha mayo and and potato wedges
2025-05-02
Ingredients
For the burgers
400g chicken mince
¼ onion, finely chopped
1 clove garlic, crushed
1 tsp fresh chopped thyme of rosemary
1 tbsp BBQ rub (SPA – Twistees)
1 egg yolk
2 tbsp fine breadcrumbs (Lamb brand)
4 tbsp panko breadcrumbs (Lamb brand)
2 tbsp olive oil for frying
You will also need
2 brioche burger buns
3 tbsp mayonnaise (Camel Brand)
1 tbsp sriracha sauce
Fresh salad leaves
Sliced tomato
1 ripe avocado, mashed or sliced
2 large potatoes, cut into wedges
2 tbsp olive oil
Salt and pepper
1 tbsp chopped fresh rosemary or thyme
Method
Start by making the potato wedges. Place the potatoes, 2 tbsp olive oil, 1 tbsp chopped fresh herbs into a bowl, season well with salt and pepper and mix well. Transfer to an over dish and roast for 30-35 minutes, shaking the pan half way through cooking. Next, make the burgers. Mix together the chicken minc, onion, garlic, BBQ rub seasoning, egg yolk and fine breadcrumbs. Form into 2 large thick patties and coat in the panko crumbs. Place into the fridge to firm for 15 minutes before pan frying till golden. Meanwhile, make the mayo by mixing together the sriracha sauce and mayo. To put the burgers together, spread both sides of the bun with the sriracha mayo. On the 2 bases, lay salad leaves, followed by the burgers. Spoon over a little more sriracha mayo, sliced tomato, avocado and the bun top. Serve with the crispy wedges on the side.
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