Thai Chicken Burgers with a Coleslaw Topping

Thai Chicken Burgers with a Coleslaw Topping

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These light and zesty burgers make the perfect alfresco dinner!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 500 g Chicken mince
  • 250 ml breadcrumbs
  • 1 sachet KNORR Thai Green Curry Dry Cook-in-Sauce
  • 125 ml Cake flour
  • 30 ml sunflower oil
  • 150 g Ready sliced coleslaw
  • 4 Spring onions, finely chopped
  • 60 ml Hellmans mayonnaise
  • 15 ml Original chutney
  • 4 Hamburger buns, cut in half, buttered and toasted in a pan


  • Preheat oven to 180°C.
  • Mix chicken mince, breadcrumbs and contents of sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce together in a bowl until well combined.
  • Shape into patties then dip in cake flour to lightly coat.
  • Heat oil in a pan and lightly fry the chicken patties on both sides until lightly browned.
  • Transfer chicken patties to an oven tray and bake in the oven for 10 minutes to cook through.
  • In the mean time mix together the coleslaw, mayonnaise and spring onions.
  • To assemble the hamburger buns spread a little chutney on to the base of each bun, top with a chicken patty and then add a dollop of coleslaw mix.