Sweet chilli prawn and chicken burgers

March 15, 2024

If you love a sesame from your local Chinese takeaway, you’ll love these which are inspired by the takeout classic. They’re juicy, flavoursome and a cinch to make, too!

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6 serving(s)

Prep Time:
30 mins

Cook Time:
15 mins

Total Time:
45 mins



For the burger

  • 300 g

    chicken thigh fillets

  • 400 g

    raw peeled king prawns

  • 4

    spring onions, roughly chopped

  • 2 tbsp.


  • 3 tbsp.

    sweet chilli sauce, plus extra to serve

  • 100 g

    sesame seeds, white or a mixture of black and white

  • oil, to grease and rub

  • 6

    sesame or brioche burger buns, split

For the salad


    1. Step 1To make the burgers, trim and discard any sinews from the chicken. Roughly chop, then pulse in a food processor with 1/2 the prawns, the spring onions and 11/2tsp fine salt until the mixture resembles mince. Empty into a large bowl. Roughly chop remaining prawns and add to the bowl with the cornflour and sweet chilli sauce. Mix thoroughly (with your hands is easiest). Cover and chill 30min.
    2. Step 2Put sesame seeds on a small plate. Divide burger mixture equally into 6 balls. Roll each ball gently in the sesame seeds, then shape into flattened patties about 11/2cm thick. Arrange on a lightly greased plate, cover and chill for 1hr to firm up.
    3. Step 3Meanwhile, make the salad. Mix all the ingredients in a large bowl with some seasoning. Chill until needed (up to 12hr ahead, if covered).
    4. Step 4Rub the burger patties with a little oil, then barbecue over low heat for 12-15min, turning midway through, or until cooked through. Towards the end of cooking, grill the burger buns (cut-side down), until toasted. Serve the cooked burgers in buns with the slaw and extra sweet chilli sauce.

GET AHEAD: Prepare to end of step 3 up to 12hr ahead. Complete recipe to serve.

Per serving:

  • Calories: 542
  • Protein: 31g
  • Fat: 26g
  • Saturates: 5g
  • Carbs: 44g
  • Total sugars: 15g
  • Fibre: 5g

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