Asian Chicken Burgers with Slaw

Serves 4

Time 30 minutes

Ingredients

500g chicken mince 

2 tsp sesame oil 

2 tsp light soy sauce / tamari 

1 tsp grated ginger 

2 cloves garlic, crushed 

1 cup finely sliced Asian shallots / spring onions 

½ cup blanched almond meal 

Extra virgin olive oil or coconut oil, for cooking 

Pinch of salt and pepper

Slaw

1 cup Wombok / Chinese cabbage, finely sliced 

1 cup purple cabbage, finely sliced 

1 cup carrot, shredded / matchsticks

2 tsp toasted sesame seeds 

½ cup finely chopped coriander leaves and stalks 

Dressing

2 tbsp mirin 

2 tsp sesame oil 

Pinch of salt and pepper, to taste

To Serve

4 wholemeal buns

Kimchi

Good quality mayonnaise

Sriracha or chilli sauce 

Method

To make the chicken burgers, add chicken mince to a large mixing bowl with sesame oil, soy, ginger, garlic, shallots, almond meal, and a pinch of salt and pepper. Mix with a fork to bring the ingredients together.

Divide into 4 portions and roll into a ball, squeezing to bring ingredients together. Heat a large fry pan or grill plate on high heat, slice burger buns in half and toast the inside of each bun then set aside.

Lower heat to medium, add extra virgin olive oil to coat the pan and press down each burger patty to about 4 cm thickness then place in the pan. Cook the patty 5-6 minutes each side, you can flip at 3 minute intervals should you wish.

Whilst the burgers are cooking, make the slaw by whisking dressing ingredients together in a small bowl. Add the ingredients for the slaw to a mixing bowl and drizzle with dressing, then toss.

Once the patties are cooked and slaw is made it’s time to build your burger. Spread the base of the bun with mayonnaise, add slaw, top with a burger pattie, drizzle with chilli sauce and finish with kimchi.