Korean chicken kimchi burger

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3 years ago
Topics: Food, Knowledge

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.

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