Burger and Asian flavour lovers beware! We've got a recipe for a sinfully good yet healthy Asian chicken burger that combines the flavors of Asian spices and sauces with a classic enriched with fusion coleslaw. So let's give it a try! 🤩
1 burger
- 445 kcal
- 53,5 g carbohydrates
- 18,6 g fats
- 31,6 g protein
Per 4 portions
- 500 g chicken mince
- 1/2 onion
- coriander
- 1 tbsp curry paste
- 1 tbsp lupine amino sauce
- 1 egg
- 25 g corn flake crumbs
- lemon juice
- pepper
- 4 tsp lupine amino sauce
- 3 tsp wildflower honey
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- 2 tbsp non-fat Greek yoghurt
- 2 tsp wildflower honey
- 1 tsp curry paste
- lemon juice
- 100 g red cabbage
- 100 g iceberg lettuce
- 1 carrot
- peanuts
- 1 tsp sesame oil
- lemon juice
- 1 tsp black sesame seeds
- pinch salt
Instructions
-
-
Put the meat in the fridge for a while.
-
Meanwhile, prepare the sauce. Mix the amino lupin sauce, honey, sriracha and sesame oil.
-
Divide the meat into 4 portions and shape each into patties to place on pieces of baking paper.
-
Heat a frying pan with a little oil and fry the meat on both sides. Approximately 5 minutes on each side.
-
Once the meat is fried, pour the sauce over it and let it caramelize. Coat the meat in it on both sides.
-
For the dressing, mix Greek yogurt, curry paste, honey and a little lemon juice.
-
Finely chop the red cabbage and iceberg lettuce. Grate the carrots coarsely and mix together. Add finely chopped roasted peanuts, black sesame seeds and sesame oil with lemon juice.
-
Cut the burger buns, spread both sides with dressing, put lettuce on the bottom side, then the meat. Add cilantro on top of the meat and cover with the other half of the bun.
-
And we can serve this juicy banger full of flavor. So enjoy! 👌🏻
