Thai burger with shoestring fries

Thai burger with shoestring fries

I am a massive bun-less burger fan.

I’d much rather have some chips, especially when you cut them by hand yourself and cook them in your air fryer.

Healthy chips are great chips, so eat more of them with a bun-less burger!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

218 g extra lean beef mince
46 g spring onion
116 g portobello mushroom
95 g tomato
273 g potatoes
6 g olive oil
1 tsp mustard
149 g mixed salad leaves
28 g Thai red curry paste
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Using a sharp knife, cut the potato into fries. For shoestring fries you need to cut the potato into 5mm thick slices and then cut matchstick lengths.
  • Place the fries into a bowl along with the olive oil and a little seasoning.
  • Toss the fries with your hands to thoroughly coat the potato before arranging them onto the lined baking sheet.
  • Place the baking sheet in the oven and leave for approximately 30 minutes or until golden brown.
  • Line another baking sheet with non stick foil and place the portobello mushroom on top.
  • Add the minced beef to a bowl along with the Thai red curry past and thoroughly mix it using your hands before shaping into a burger pattie and arranging it onto the baking sheet with the mushroom.
  • Place the burger into the oven to cook and this should be ready at the same time as the chips.
  • Slice the tomatoes and spring onion before adding it to a bowl with the mixed salad leaves.
  • Arrange the salad onto your plate and check the oven.
  • Provided the chips are golden brown and the burger pattie is firm to the touch you’re good to go!
  • Arrange the chips beside the salad, place the burger pattie onto the plate.
  • Top the burger pattie with the mustard and place the mushroom on top.
  • Couldn’t be simpler!

Recipe Notes

  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.
  • Burger patties are great batch prepared with the seasoning and frozen for another day!

Nella Foulds
Nella Foulds

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