Preheat the oven to 180°C.
Start by cutting the potatoes into wedges.
Marinate with olive oil, salt and pepper. Roast the potato wedges for about 25 to 30 minutes. (Test weather the wedges are done).
Using a non-stick frying pan, heat a little oil and cook the burgers for 10 to 15 minutes depending on their thickness.
To make the Thai sauce, mix together very thoroughly the peanut butter, lime juice, coconut milk, soy sauce, finely chopped chilli and garlic. Season with salt and pepper.
Cut the tomato into slices and onion into rings.
Slice the bread buns. Spread a layer of Thai sauce over one half of the bun, add the lettuce leaves, the meat, tomato, onion and finish off with another layer of sauce before placing the other half of the bun on top.
Serve the burgers with potato wegdes.
Enjoy your meal!
Recipe: Carole Schiltz