To give these burgers extra flavour, toast the buns on a hot skillet or grill until golden brown. This will not only give them a deliciously crisp texture but also prevent the buns from getting soggy from the curry mayonnaise and slaw
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Other |
| Preparation | Easy |
| Calories | 1298 |
| Fat | 77.7g |
| Saturates | 8.8g |
| Protein | 29.2g |
| Carbs | 108.4g |
| Sugars | 9.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the mayonnaise ingredients in a small bowl and set aside.
Heat an oven, or air fryer, to 180°C, gas mark 4. Cook the chicken escalopes according to package instructions.
Line an oven-proof tray with baking paper. Place the fries in the tray and cook according to package instructions.
Meanwhile, finely shred the cabbage, slice the spring onions and chop the coriander. Place the cabbage, spring onion and coriander in a bowl. Add in the kewpie mayonnaise and squeeze in the lime juice. Toss well and set aside.
Slice the burger buns in half, then spread a generous layer of curry mayonnaise on the cut side of each bottom half. Top with the slaw, chicken escalope and some more curry mayonnaise. Replace the tops of the burger buns.
Serve the burgers with the fries.
