Sticky mango chicken burger with curried mayo
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Sticky mango chicken burger with curried mayo

Elevate these chicken burgers with thinly sliced fresh, juicy mango, or simply serve with a crunchy slaw. They’re sure to be a hit at your next barbecue

  • Prep:25 mins
    Cook:15 mins
    plus 1 hr marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 649
  • fat 35g
  • saturates 8g
  • carbs 48g
  • sugars 0g
  • fibre 6g
  • protein 32g
  • salt 1.3g

Ingredients

  • 3 tbsp mango chutney , plus extra to serve
  • 1 tsp paprika
  • 3 tsp curry powder
  • 2 tbsp vegetable oil
  • 4 large chicken thighs
  • 4 tbsp mayonnaise
  • 1 lime , juiced
  • ½ red cabbage , finely sliced
  • 3 carrots (about 150g), grated
  • 4 brioche buns , halved
  • small handful of coriander , finely chopped
  • crispy fried onions to, serve (optional)

Method

  1. Combine the mango chutney, paprika, 2 tsp of the curry powder and the oil, and season well. Evenly coat the chicken thighs in the mixture and leave to marinate in the fridge for 1 hr, or up to 4 hrs.

  2. Light the barbecue. Cook the chicken thighs in a cool spot on the barbecue for 8-10 mins, shuffling around frequently to keep them from burning, until charred and cooked through. Alternatively, cook in an air fryer at 200C or oven at 200C/180C fan/gas 4 for 15-20 mins until cooked through.

  3. Meanwhile, mix the mayo with a splash of the lime juice and the remaining curry powder. Set aside. Toss the cabbage and carrots with the remaining lime juice, then season to taste.

  4. Lightly toast the burger buns on the barbecue, cut-side down, until golden. Spread the curry mayo on the bases of the buns. Top with the cooked chicken, a generous spoonful of the slaw and some coriander. Spread extra mango chutney over the bun tops and coat in a layer of crispy fried onions, if using. Sandwich the two halves together to finish the burgers and serve with any remaining slaw.

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