Korean Chicken Kimchi Burgers

Ingredients

3 cups shredded Chinese cabbage
1/3 cup (115 g) sriracha chilli sauce
4 spring onions, chopped
2 long red chillies, thinly sliced
1 garlic clove, crushed
2 tsp grated ginger
1/4 cup (60mL) rice wine vinegar
3 tsp fish sauce
3 tsp caster sugar
500 g chicken mince
1 carrot, grated
1 egg, lightly beaten
1/3 cup (25 g) Panko breadcrumbs
1 Tbs peanut oil
1/2 cup (150 g) mayonnaise
2 Lebanese cucumbers, cut into thin ribbons
6 rolls, split, toasted
Oven-baked chips, to serve

Method

Combine the cabbage, 2 tablespoons chilli sauce, half the onion, the chilli, garlic, ginger, vinegar, fish sauce and sugar in a bowl. Set aside for 15 minutes to infuse.

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 minutes to chill. Heat the oil in a large frying pan over medium heat. Cook the patties for 4 minutes each side or until cooked through.

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 plates. Top with the mayonnaise mixture, cucumber, chicken patties, kimchi and bun tops. Serve with chips.

Credits: Coles

Photo Credits: Coles