Skip to main content

Korean chicken kimchi burgers

Skip to IngredientsSkip to Method

Make burger night for the family something deliciously different with Korean chicken kimchi burgers. This is a recipe to be relished!

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, (+ 15 mins chilling time)
Korean chicken kimchi burgers


  • 3 cups shredded Chinese cabbage
  • ⅓ cup (115g) sriracha chilli sauce
  • 4 spring onions, chopped
  • 2 long red chillies, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp grated ginger
  • ¼ cup (60ml) rice wine vinegar
  • 3 tsp fish sauce
  • 3 tsp caster sugar
  • 500g Coles RSPCA Approved Chicken Mince
  • 1 carrot, grated
  • 1 Coles Brand Australian Free Range Egg, lightly beaten
  • ⅓ cup (25g) panko breadcrumbs
  • 1 tbs peanut oil
  • ½ cup (150g) mayonnaise
  • 2 Lebanese cucumbers, cut into thin ribbons
  • 6 Coles Bakery Kaiser Rolls, split, toasted
  • oven-baked chips, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

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

  2. 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.
  3. 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 chips.