Skinni sweet chilli burgers with Asian slaw salad


  • pack Skinni Sweet Chilli Burgers
  • wholemeal square pocket
  • grams stir fry vegetables
  • tsp oil
  • tsp ginger, grated
  • clove clove garlic, grated
  • tbsp soy sauce

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves: 1
let's get started
As much as we applaud those who enjoy their burgers without bread, and indeed often encourage the practice, we would also agree that for full burger enjoyment there does need to be some kind of bread to hang on to. This recipe, with our Skinni sweet chilli burgers, uses a wholemeal sandwich thin instead of a full on bread bun. Packed with a fragrant Asian salad, as well as our lean beef sweet chilli burgers, it will slay those burger cravings and deliver lots of nutrient goodness too.
We doubled up on the burgers here, so you get two as one portion. The calorie count remains ridiculously low, but feel free to serve just one burger if you wish. Serving two does decrease the carb to protein ration though and keep hunger at bay for longer.
White cabbage, one of the main ingredients in pre-packaged stir fry veg, is not something we tend to eat unless coleslaw counts. Eaten raw, or as good as, not only does it add sharp peppery flavour and a satisfying crunch, but is extremely nutrient dense. Most nutritious eaten raw, or stir-fried, as these methods preserve the water-soluble, heat sensitive vitamin C, of which cabbage is an excellent source.
Cabbage, a cruciferous vegetable well know for its anti-cancer properties, is a powerful anti-inflammatory (inside and out) and antibacterial. Phytonutrients known as indoles can help prevent hormone specific cancers such as breast cancer and prostate cancer, by breaking down the disruptive hormones involved.


1. Heat a frying pan or griddle pan over a medium heat and add a squirt of oil spray or dash of oil.
2. Cook the burgers for about 5 minutes on each side, until cooked all the way through. A splash of water, followed by a lid, will create steam and keep the burgers moist.
3. Heat the oil in a frying pan or wok, add the veg with the garlic and ginger for just long enough to wilt. Splash with soy.
4. Toast the sandwich thin and place one half on the plate. Top with the burgers and the veg, and then the other half of the bread.

In-Depth Nutrition Facts

Serving size: Entire recipe (425g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 442.3
Calories From Fat (46%) 201.53
Calories From Protein (11%) 47.95
Calories From Carbohydrates (44%) 192.82
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 7.86g 12%
Saturated Fat 1.76g 9%
Monounsaturated Fat 3.32g 
Polyunsaturated Fat 0.53g 
Trans Fatty Acids g 
Cholesterol 0mg 0%
Sodium 541.43mg 23%
Potassium 325.36mg 9%
Total Carbohydrates 44.08g 15%
Fibre 3.95g 16%
Sugar 10.6g 
Sugar Alcohols g 
Net Carbohydrates 40.13g 
Protein 50.15g 100%
Vitamin A 147.27IU 3%
Vitamin C 55.94mg 93%
Calcium 70.06mg 7%
Iron 0.98mg 5%
Vitamin E 0.94mg 9%
Vitamin D 0IU 0%
Thiamin 0.1mg 7%
Riboflavin 0.1mg 6%
Niacin 0.55mg 3%
Vitamin B6 0.25mg 13%
Folate 71.06mcg 18%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.4mg 4%
Vitamin K 116.76mcg 146%
Phosphorus 67.84mg 7%
Magnesium 29.41mg 7%
Zinc 0.42mg 3%
Copper 0.05mg 3%
Manganese 0.44mg 22%
Selenium 0.96mcg 1%
Alcohol 0g 
Caffeine 0mg 
Water 152.28g 0%