New recipes

Sweet chilli burgers recipe

Sweet chilli burgers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

The sweet chilli sauce in this recipe isn't overpowering but gives a subtle flavour. If a hotter flavour is required, I like to add crushed chilli flakes for a kick.

130 people made this

IngredientsServes: 8

  • 1 tablespoon vegetable oil
  • 1 onion, very finely chopped
  • 450g (1 lb) mince
  • 1 large clove of garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 tablespoons tomato puree
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon wholegrain mustard
  • 1 dash of Worcestershire sauce
  • 2 tablespoons freshly chopped mixed herbs
  • 1 or 2 tablespoons lightly beaten egg
  • salt and pepper to taste
  • crushed chilli flakes (optional)

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Heat the oil in a small pan and cook the onion for about 5 minutes until soft. Remove from the pan, drain off any oil on some kitchen roll, and allow onion to cool.
  2. Mix together the mince, garlic, cumin, coriander, tomato puree, chilli sauce, mustard, Worcestershire sauce, mixed herbs, egg and crushed chilli flakes in a bowl. Stir in the onions and sprinkle over some salt and pepper.
  3. Shape the mixture into eight burgers and chill for 10 minutes.
  4. Fry, grill or barbecue the burgers for roughly 5 minutes each side, depending on taste.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

I did these last night and they tasted amazing but they were a bit sloppy and fell apart, I would reduce the wet ingredients next time, but there will be a next time!-04 Sep 2011

We all loved these, didn't change a thing, but the second time I made it I doubled all the seasonings! Great in a bun served with a chilli salsa - will be making lots this summer-14 Apr 2010

Tonight will be the fourth time I've made this recipe. It's now officially a family favourite. Very tasty indeed-30 Jan 2013


Sweet chilli burgers

Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week.

We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties.

We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.


Easy Harissa Jackfruit Balls (A Vegan Recipe) - Savory Spin

[…] made these balls quite a few times. Most times, I also make some sweet chili sauce or some mango chutney. And we dip these jackfruit balls into them and enjoy them as a snack. The […]

Spicy Mango Sauce with Beyond Meat Burgers - Savory Spin

[…] BURGER to a pasta dish or topping them with beet onion jam or slathering them with a sweet chili sauce or this spicy mango sauce, they are a favorite in our […]

For Easy Scrumptious Snacking

Friday 22nd of January 2021

[…] them. When they were ready, we enjoyed them with ketchup. They are also delicious dunked into some sweet chili sauce or served alongside some apple chutney or mango […]

Tasty Easy Vegetarian Meatballs Recipe - Savory Spin

Tuesday 19th of January 2021

[…] Easy Vegetarian Meatballs that are packed full of veggies and are so tasty, they do not even need a sauce or chutney to accompany […]

Black Eyed Peas and Greens Stuffed Buns – Bean Cooking

Wednesday 13th of January 2021

[…] The buns looked just like the gorgeous picture, and were super tasty. I served them with the chili honey sauce linked to in the recipe and the combo was one of the best things I’ve eaten in a long time. […]

Hi There!

I'm Shashi - the photographer, recipe developer, and head food monger on here

where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.


Mexican Green Chili Veggie Burgers

By now you all know I have a thing for veggie burgers (exhibit a, b and c).

Well, it’s time for you to meet my newest creation. It’s Southwest-inspired, super hearty, quick and seriously satisfying.

Any takers?

This recipe is inspired by my love for Mexican food and all the veggie burgers.

If you’ve never experimented with green chilies before, you must! They’re super flavorful and available in both mild and hot so you to control the heat. Plus, you don’t have to do anything besides crack the can and pour them in. Hello simple.

Speaking of simple, this recipe requires just 1 bowl, 30 minutes, and about 10 ingredients (give or take a spice). Hello simple, indeed.

The beauty of this recipe is it’s super versatile when it comes to cooking method.

The burgers can be simply sautéed and served as is for a more tender texture, or popped into the oven and baked for another 20 to 30 minutes to firm up even more. This allows you to control the tenderness and reach the ultimate texture you desire.

These burgers are my new favorite! They’re:

Tender
Flavorful
Simple
Subtly spiced
Savory
Southwest-inspired
& Super hearty

In my opinion, these get taken to the next level with toppings (although totally optional)! I went with cilantro, red onion, salsa, extra green chilies and a whole wheat bun. But to keep these gluten free you could also wrap them in lettuce or enjoy atop a Mexican salad!

If you give these burgers a try, let us know what you think! Leave a comment and rate it – it’s super helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!


Lentil and Sweet Potato Burgers Recipe

You will just need bowls for this

1 medium sized sweet potato

400g tin green lentils, drained well

1 slice of bread, blitzed into breadcrumbs

1 teaspoon ground coriander

1/2 teaspoon chilli flakes

Buns, lettuce, and sauces to serve, I loved ours with mango chutney

Take your sweet potato, wrap it in foil and bake at 180 degrees fan assisted for an hour, or until soft. Pop to one side to cool. Leave the oven on for the burgers.

Drain your tinned lentils well, you don’t want them to be too wet.

In a good sized bowl measure in the breadcrumbs, cumin, ground coriander, marmite and chilli flakes. Add the well drained lentils. Remove the skin from the sweet potato and add the flesh to the bowl. Mash, then mix the whole lot together until all the ingredients are well incorporated. Season well with salt and pepper.

Line a baking sheet with foil and oil well, so your burgers don’t stick. Take the mixture and fashion into 4 burgers taking care to mould them well. I used a ring cutter for guidance. To ensure they firm up, pop into the fridge for at least 30 minutes or until you’re ready to cook.

Remove the lentil burgers from the fridge and spritz with some olive oil. Pop into the oven for around 30 to 35 minutes or until piping hot, golden and firm. Leave them to sit for a couple of minutes out of the oven so they firm up.

Serve in buns with lettuce and your favourite burger accompaniments. I loved mine with a large dollop of mango chutney.


  1. 80g (heaping 3/4 cup) rolled instant oats (gluten-free if required)
  2. 1 ½ red chillies, deseeded (or ¾ tsp dried chilli flakes)
  3. 1 red pepper, roughly sliced into chunks
  4. 1 medium red onion, roughly sliced into chunks
  5. 1 ½ tbsp tamari or soya sauce
  6. 1 tbsp tomato puree
  7. 2 tbsp ground flaxseed
  8. 35g (1/3 cup) sundried tomatoes, drained
  9. ¼ tsp salt and black pepper to taste
  10. 1 x 425g (15 oz.) can chickpeas, drained, washed and rinsed
  11. 2-3 plump garlic cloves
  12. 1 small carrot, peeled and roughly sliced
  13. 15g (1/4 cup) fresh coriander/cilantro (or parsley if preferred)
  14. 1 ½ tsp dried mixed herbs
  15. 3 tbsp protein powder (Pulsin soya bean or pea)
  16. 2 tbsp ground chia seed
  17. 1 tbsp sundried tomato paste
  18. VARIATIONS
  19. Include 30g (4 tbsp) of goji berries for a nutrient boost
  20. Spice it up! Curried chickpea burgers
  21. Add 1 tsp of ground coriander
  22. 1 tsp ground cumin
  23. 1tsp, ½ tsp turmeric
  24. Serve burgers with minty yogurt
  25. Try with different pulses. Black beans and cannellini beans also work well.
  • In a food processor or blender, mix together the oats and chickpeas. Pour contents into a large bowl.
  • In the same food processor or blender (no need to wash), add the remaining ingredients and whizz. Pour into the bowl containing the oats – chickpea mixture. Mix well.
  • Using your hands, mould the mixture into 5-6 large patties.
  • Chill for 20 minutes or overnight to firm up.
  • Pan fry in a little coconut oil for 7-8 mins, or grill or barbecue for 10-12 mins, turning half-way through to cook both sides.
  • Serve. I love serving mine with guacamole and lots of fresh salad.

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.


Sweet Chilli Jam

1 hour 0 hour

500g ripe tomatoes
1 red onion, peeled and chopped
3 - 5 red chillies (3 = medium, 4 = med/hot, or 5 = hot)
5 cloves garlic, peeled
1 Tbsp fresh ginger, peeled and roughly chopped
30ml Asian fish sauce
300g Chelsea Caster Sugar
80ml white vinegar

Finely chop half the tomatoes and set aside with the onion.

In a food processor combine the rest of the tomatoes, chillies, garlic, ginger and fish sauce, blend until fairly smooth. Put the blended mix into a saucepan with the sugar and vinegar bring to the boil, stir regularly with a wooden spoon. Add remaining tomatoes and onion, reduce to a simmer for 40 - 50 minutes. Skim off any foam and stir often.

When thick and syrupy, remove from the heat and cool slightly before pouring into pre-sterilised glass jars. Store in a cool place and refrigerate once opened.


Sweet chilli shawarma-spiced seitan burger recipe

This is a fusion mix of two cuisines &ndash Lebanese and American-Chinese. The burger comprises of shawarma-spiced seitan (a wheat gluten-based meat substitute) and an Asian-inspired slaw.

Tip: for best results, pre-slice and chill the slaw ingredients in the refrigerator so that, when you come to assemble them, the slaw is nice and cold.

Ingredients

  • 1 tbsp tahini
  • 1 tsp maple or agave syrup
  • 2 tbsp tamari or low-sodium light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 2 carrots, sliced into fine julienne strips
  • 100 g red cabbage, sliced into fine julienne strips
  • 100 g white cabbage, sliced into fine julienne strips
  • 0.5 red onion, sliced into fine julienne strips
  • 1 spring onion (scallion), trimmed and finely chopped
  • 0.5 lime, juice only
  • 1 handful chives, chopped
  • 1 tbsp tahini
  • 1 tsp maple or agave syrup
  • 2 tbsp tamari or low-sodium light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 2 carrots, sliced into fine julienne strips
  • 3.5 oz red cabbage, sliced into fine julienne strips
  • 3.5 oz white cabbage, sliced into fine julienne strips
  • 0.5 red onion, sliced into fine julienne strips
  • 1 spring onion (scallion), trimmed and finely chopped
  • 0.5 lime, juice only
  • 1 handful chives, chopped
  • 1 tbsp tahini
  • 1 tsp maple or agave syrup
  • 2 tbsp tamari or low-sodium light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 2 carrots, sliced into fine julienne strips
  • 3.5 oz red cabbage, sliced into fine julienne strips
  • 3.5 oz white cabbage, sliced into fine julienne strips
  • 0.5 red onion, sliced into fine julienne strips
  • 1 spring onion (scallion), trimmed and finely chopped
  • 0.5 lime, juice only
  • 1 handful chives, chopped
  • 0.2 tsp freshly ground black pepper
  • 0.2 tsp ground all spice
  • 0.2 tsp garlic or onion powder, or vegetable bouillon powder
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 2 pinches dried chilli flakes
  • 1 pinch dried oregano
  • 1 pinch cracked sea salt
  • 330 g seitan pieces, drained and sliced
  • 0.2 tsp freshly ground black pepper
  • 0.2 tsp ground all spice
  • 0.2 tsp garlic or onion powder, or vegetable bouillon powder
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 2 pinches dried chilli flakes
  • 1 pinch dried oregano
  • 1 pinch cracked sea salt
  • 11.6 oz seitan pieces, drained and sliced
  • 0.2 tsp freshly ground black pepper
  • 0.2 tsp ground all spice
  • 0.2 tsp garlic or onion powder, or vegetable bouillon powder
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 2 pinches dried chilli flakes
  • 1 pinch dried oregano
  • 1 pinch cracked sea salt
  • 11.6 oz seitan pieces, drained and sliced
  • 1 tbsp rapeseed oil
  • 1 garlic cloves, finely chopped
  • 1 x 2.5cm (1in) piece of fresh root ginger, finely grated
  • 1 tsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 2 vegan brioche buns or seeded wholemeal buns
  • 2 tbsp hoisin sauce
  • 2 tbsp vegan mayonnaise
  • 1 tsp sriracha
  • 1 tbsp rapeseed oil
  • 1 garlic cloves, finely chopped
  • 1 x 2.5cm (1in) piece of fresh root ginger, finely grated
  • 1 tsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 2 vegan brioche buns or seeded wholemeal buns
  • 2 tbsp hoisin sauce
  • 2 tbsp vegan mayonnaise
  • 1 tsp sriracha
  • 1 tbsp rapeseed oil
  • 1 garlic cloves, finely chopped
  • 1 x 2.5cm (1in) piece of fresh root ginger, finely grated
  • 1 tsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 2 vegan brioche buns or seeded wholemeal buns
  • 2 tbsp hoisin sauce
  • 2 tbsp vegan mayonnaise
  • 1 tsp sriracha

Details

  • Cuisine: Lebanese/American-Chinese
  • Recipe Type: Burger
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Begin by making the slaw. Mix together the tahini, maple or agave syrup, tamari or light soy sauce, toasted sesame oil and brown rice vinegar in a jar. Shake to combine.
  2. In a large salad bowl, combine the carrots, red and white cabbage, red onion and spring onion. Pour over the slaw dressing. Squeeze over some lime juice and garnish with chives. Set aside.
  3. Now prepare the shawarma-spiced seitan. In a small bowl, mix together the spices. Lay the seitan pieces out on a plate and evenly sprinkle the spice mix over them. Set aside until needed.
  4. Heat a wok over a high heat until smoking. Add the rapeseed oil and give the wok a swirl. Once hot, add the garlic and ginger and toss for a few seconds. Add the sharwarma-spiced seitan pieces and cook, stirring, for 20 seconds.
  5. Stir in the dark soy and sweet chilli sauces, and deglaze with the rice wine or sherry. Mix well and transfer the contents of the wok to a heatproof plate.
  6. Slice the buns in half and place them cut-side down on the wok for 20 seconds to toast. Remove from the wok and slather a layer of hoisin sauce on the insides of each bun.
  7. In a small bowl, mix together the vegan mayo and sriracha to make a vegan sriracha mayo.
  8. Spoon some sticky shawarma pieces on to the base of a bun. Top with some slaw, then add another layer of shawarma, and top with more slaw. Drizzle over some sriracha may and top with the other half of the bun. Repeat for the other burger and serve.

This recipe is from Asian Green by Ching-He Huang, published by Kyle Books, priced £20.00. Photography by Tamin Jones.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


INSTRUCTIONS

1. Combine the patty ingredients including the lime zest but not the juice, in a bowl. Work the mince with your hands until it is holding together. Using damp hands, form the mince into 4 large, thin patties. Make sure they are bigger than your burger buns as they will shrink when they cook.

2. In a large chef’s pan over medium high heat, place the oil and cook the patties for 3 minutes each side or until just cooked through. Set aside, covered with foil. If patties are too thick, cook in pan until browned, then put in oven at 180 celsius

3. In a small bowl, combine the chilli sauce, mayonnaise and lime juice.

4. To assemble the burgers, spread chilli mayonnaise generously over the bottom bun, then add the chicken patty and some of reserved coriander leaves. Top with the ccucmber, onions and top bun, and serve.


Fancy some other easy cheese recipes?

    – One of the most popular recipes on my blog at the moment. You guys LOVE this! – Spicy cheese skewers, curry in a hurry. – Comfort food in a blog, quick! – One of my most favourite curries of all time.

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this.

Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.


Watch the video: Φανταστική Τούρτα με πτι-μπερ σε 5 Σαν Μιλφέιγ - Cake in 5 (January 2022).