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How to make Korean chicken kimchi burgers

Yield = 6
Prep time: 0:25
Cook time: 0:10
Total time: 0:35

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.