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