Set a fire under the standard grilled chicken burger with a zesty, spicy and fragrant Vietnamese-inspired update. Marinated in sweet chilli, lemongrass and lime, tender chicken becomes incandescent with flavour when topped with a fresh coriander salad and served with sweet potato chips. To really stoke the flames, add your fave chilli sauce.
Preheat oven to 200°C fan-forced. Cut sweet potato into wedges and place on a lined baking tray. Drizzle with ½ the oil and season with salt and pepper. Roast for 25–30 minutes or until golden.
Discard dark green end of lemongrass. Halve lemongrass stalk and refrigerate half for a later use. Finely chop remaining lemongrass. Zest and juice lime. Place lemongrass, sweet chilli, fish sauce, lime zest, ½ the lime juice and chicken in a bowl and toss well to coat. Set aside to marinate until ready to cook.
Thinly slice cucumber into rounds. Thoroughly wash coriander and roughly chop leaves and stems. Place cucumber, coriander and remaining lime juice in a bowl with salt and pepper, toss to combine and set aside.
Halve burger buns. Heat a frypan over medium heat and toast buns, cut-side down, for 1 minute or until lightly toasted. Set aside.
Heat remaining oil in the frypan over medium heat. Remove chicken from marinade, reserving marinade, and add to pan. Cook for 5 minutes each side or until caramelised and cooked through. Pour over reserved marinade, cook for 30 seconds and remove from heat. Set aside in pan to rest for a few minutes.
Spread a little aioli on top and base of each bun. Top buns with cucumber and coriander salad and chicken. Serve with sweet potato wedges.