Sticky Mango Chicken Burger with Curried Mayo Recipe

ByJack Voss
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Introduction

This sticky mango chicken burger with curried mayo is a flavorful twist on a classic favorite. Sweet and spicy mango chutney coats tender chicken thighs, paired with zesty slaw and a creamy curry mayo for a deliciously vibrant meal.

A close-up of a burger on a white plate, showing a soft golden brown bun with the top bun slightly tilted up. Inside, there is one thick layer of grilled chicken glazed with a shiny brown sauce, topped with shredded purple cabbage and a small green cilantro leaf. Below the chicken, there is a creamy yellow sauce spread evenly on the bottom bun. The plate is on a white marbled surface with some loose purple cabbage and cilantro leaves around it. In the background, a woman's hand holds a glass filled with a yellow cold drink, with condensation on the glass. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

  1. Step 1: In a bowl, combine the mango chutney, paprika, 2 teaspoons of curry powder, and vegetable oil. Season well and coat the chicken thighs evenly in the mixture. Cover and marinate in the fridge for 1 hour or up to 4 hours for more flavor.
  2. Step 2: Preheat a barbecue and cook the chicken thighs in a cooler spot for 8-10 minutes, turning frequently to avoid burning, until charred and cooked through. Alternatively, cook in an air fryer at 200°C or in an oven at 200°C (fan 180°C/gas 4) for 15-20 minutes until cooked.
  3. Step 3: While the chicken cooks, mix the mayonnaise with a splash of lime juice and the remaining teaspoon of curry powder. Set aside.
  4. Step 4: Toss the sliced cabbage and grated carrots with the remaining lime juice. Season to taste.
  5. Step 5: Lightly toast the brioche buns on the barbecue, cut side down, until golden brown.
  6. Step 6: Spread the curried mayo on the base of each bun. Top with the cooked chicken, a generous spoonful of the slaw, and some chopped coriander. Spread extra mango chutney on the bun tops and sprinkle with crispy fried onions, if using.
  7. Step 7: Sandwich the bun halves together and serve immediately with any remaining slaw.

Tips & Variations

  • For a vegetarian option, substitute grilled halloumi or a thick vegetable patty for the chicken thighs.
  • If you prefer less spice, reduce the amount of curry powder or omit the paprika.
  • Use Greek yogurt instead of mayonnaise for a lighter curried sauce.
  • Make the slaw ahead and keep it chilled to enhance the flavors before serving.

Storage

Store any leftover chicken in an airtight container in the fridge for up to 2 days. Keep the slaw and curried mayo separate to avoid sogginess. Reheat the chicken gently in a microwave or oven before assembling the burgers for best results.

How to Serve

A close-up of a sandwich on a white plate showing five main layers: a golden-brown soft bun top, fresh green cilantro leaves, a layer of bright purple shredded cabbage, a thick piece of shiny glazed grilled chicken with a rich orange sauce, and a bottom soft bun with creamy light yellow sauce drizzled. The sandwich is placed on a white marbled surface with some cilantro leaves and cabbage pieces scattered around. In the background, a woman's hand is holding a glass filled with sparkling golden liquid and ice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can be drier. Keep an eye on the cooking time to avoid overcooking.

Is it okay to prepare the slaw and mayo in advance?

Absolutely. Preparing the slaw and curried mayo ahead of time lets the flavors meld nicely. Keep them refrigerated until ready to assemble the burgers.

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Sticky Mango Chicken Burger with Curried Mayo Recipe

★★★★★

4.9 from 236 reviews
  • Author: Jack
  • Total Time: 1 hour 20 minutes (including marinating)
  • Yield: 4 burgers 1x
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Description

This sticky mango chicken burger with curried mayo offers a vibrant fusion of flavors, combining juicy marinated chicken thighs with a zesty mango chutney glaze, crunchy slaw, and a creamy curry-spiced mayo. Perfectly charred on the barbecue or air fryer, these burgers deliver a tropical twist on a classic favorite, finished with fresh coriander and optional crispy fried onions for added texture.

Ingredients

Scale

For the Chicken Marinade

  • 3 tbsp mango chutney, plus extra to serve
  • 1 tsp paprika
  • 3 tsp curry powder (divided)
  • 2 tbsp vegetable oil
  • 4 large chicken thighs

For the Curry Mayo

  • 4 tbsp mayonnaise
  • 1 lime, juiced (divided)
  • 1 tsp curry powder (remaining)

For the Slaw

  • ½ red cabbage, finely sliced
  • 3 carrots (about 150g), grated

To Assemble

  • 4 brioche buns, halved
  • Small handful of coriander, finely chopped
  • Crispy fried onions, to serve (optional)

Instructions

  1. Prepare the marinade: In a bowl, combine the mango chutney, paprika, 2 teaspoons of curry powder, vegetable oil, and season well. Coat the chicken thighs evenly with this mixture. Place the coated chicken in the fridge to marinate for 1 hour or up to 4 hours to allow flavors to penetrate.
  2. Cook the chicken: Preheat your barbecue by lighting it. Cook the marinated chicken thighs in a cooler area of the grill for 8-10 minutes, turning frequently to prevent burning, until the chicken is charred on the outside and cooked through. Alternatively, cook the chicken in an air fryer set at 200°C or an oven at 200°C (180°C fan)/gas mark 4 for 15-20 minutes until cooked through.
  3. Make the curried mayo: In a small bowl, mix the mayonnaise with a splash of lime juice and the remaining teaspoon of curry powder. Set this aside to let the flavors meld.
  4. Prepare the slaw: Toss the sliced red cabbage and grated carrots with the remaining lime juice. Season to taste with salt and pepper, then set aside for a few minutes to let the flavors combine.
  5. Toast the buns: Lightly toast the brioche buns cut side down on the barbecue until golden brown. This adds extra flavor and texture to the burger.
  6. Assemble the burgers: Spread the curried mayo on the base of each toasted bun. Add a cooked chicken thigh on top, followed by a generous spoonful of the prepared slaw and a sprinkling of chopped coriander. Spread extra mango chutney onto the top halves of the buns, then add a layer of crispy fried onions if using. Sandwich the buns together to finish and serve with any remaining slaw on the side.

Notes

  • For a quicker option, you can skip the marinating step, but flavor will be enhanced with marination.
  • If you don’t have a barbecue, the oven or air fryer methods work equally well.
  • Crispy fried onions add great texture but can be omitted for a lighter burger.
  • Adjust the amount of curry powder in the mayo to suit your spice preference.
  • Use gluten-free buns if preparing for gluten-sensitive diets.
  • Prep Time: 10 minutes plus 1-4 hours marinating
  • Cook Time: 10-20 minutes depending on method
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Fusion, British with Indian influence

Keywords: Sticky mango chicken burger, curried mayo, mango chutney chicken, barbecue chicken burger, Indian-inspired burger, summer BBQ recipe

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