Thai Chicken Burgers & Wedges

4 brioche burger buns

600g chicken mince

1 small red onion, finely chopped

1 small red chilli, deseeded and finely chopped

3 cloves of garlic, chopped

1 tbsp fish sauce

1 cup breadcrumbs

1 lime, zested then cut in half

3 tbsps The Good Oil extra virgin sunflower oil, plus a little extra

3 large Agria potatoes, washed and cut into wedges

⅓ cup of mayonnaise

2 tbsp sriracha sauce

¼ red or green cabbage, finely sliced

1 carrot, grated

2 spring onions, finely sliced

A handful of mint, roughly chopped

A few handfuls of coriander, roughly chopped

Salt and pepper

Heat oven to 215c. Line a tray with baking paper and arrange the potato wedges in a single layer. Drizzle with 2 tablespoons of The Good Oil sunflower oil, squeeze over juice from half a zested lime and season with salt and pepper. Toss the wedges to coat them, and then bake for 30-35 minutes until golden brown and crisp.

Make the slaw by mixing the cabbage, carrot, spring onions, half the coriander and all the mint together in a bowl. Make the burger sauce by combining the mayonnaise with the sriracha, and set aside.

While the wedges are baking, add the chicken mince, red onion, garlic, chilli, lime zest, breadcrumbs, half the coriander and salt and pepper to a bowl, and mix until just combined. Divide the mixture into four, then use your hand to shape each amount into an even, round patty (about 1.5cm thick) and place them on a plate, ready to cook.

Heat a frying pan over a medium heat with a tablespoon of oil, then add the patties allowing plenty of room around them to ensure they cook evenly. Fry for 3-4 minutes until golden brown, then flip over and cook for another 3-4 minutes until well cooked.

Cut the burgers buns in half horizontally, and lightly brush the cut side with a little oil. Toast the buns in a frying pan cut-side down, or in the oven until warmed through and just starting to brown round the edges.

When the wedges are baked and you’re ready to assemble the burgers, squeeze the remaining lime juice over the coleslaw, add the sweet chilli sauce, and toss through. Dollop a generous amount of sriracha mayo on the bottom bun, place the chicken patty on next, then top with coleslaw and the top bun. Divide the wedges between plates and serve immediately.