@LoyLoy24 19 February 2021 more from that month

Korean chicken kimchi burger

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.