Korean chicken kimchi burger
INGREDIENTS
3 cups shredded Chinese cabbage
1/3 cup (115g) Sriracha chilli sauce
4 spring onions, chopped
2 long red chillies, thinly sliced
1 garlic clove, crushed
2 teaspoons grated ginger
1/4 cup (60ml) rice wine vinegar
3 teaspoons fish sauce
3 teaspoons caster sugar
500g Coles RSPCA Approved Chicken Mince
1 carrot, grated
1 Coles Brand Australian Free Range Egg, lightly beaten
1/3 cup (25g) panko breadcrumbs
1 tablespoon peanut oil
1/2 cup (150g) mayonnaise
2 lebanese cucumbers, cut into thin ribbons
6 Coles Bakery Kaiser Rolls, split, toasted
Oven-baked chips, to serve
METHOD
Step 1
Combine the cabbage, 2 tablepsoons chilli sauce, half the onion, the chilli, garlic, ginger, vinegar, fish sauce and sugar in a bowl. Set aside for 15 mins to infuse.
Step 2
Meanwhile, combine the chicken, remaining onion, carrot, egg and breadcrumbs in a bowl. Season. Shape into 6 even-sized patties. Place on a plate in the fridge for 15 mins to chill. Heat the oil in a large frying pan over medium heat. Cook the patties for 4 mins each side or until cooked through.
Step 3
Drain the cabbage kimchi, squeezing out excess liquid. Combine the remaining chilli sauce and mayonnaise in a small bowl. Place the roll bases on serving pates. Top with the mayonnaise mixture, cucumber, chicken patties, kimchi and bun tops. Serve with the chips.