Save to your scrapbook
Kimchi mayo chicken burgers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Pack of 2 (about 300g) Waitrose & Partners No.1 Free Range Chicken Breast Fillets
1 tbsp Cooks’ Ingredients Kimchi Paste
1 tsp wok oil
1 large carrot, shredded with a julienne peeler or by hand
½ onion, shredded
2 tsp caster sugar
2 tsp Chinese rice vinegar
½ x 28g pack coriander, a few sprigs set aside, remainder roughly chopped
1 small garlic clove, crushed
2 tbsp Heinz Seriously Good Mayonnaise
2 brioche burger buns, split
1. Make a horizontal cut partway through the fattest part of each chicken breast fillet, then open the meat out a little (to make sure the chicken is an even thickness and will cook evenly). Put on a plate with 1 tsp kimchi paste and ½ tsp oil; coat well.
2. Toss the carrot with the onion, sugar, vinegar, chopped coriander, garlic and a pinch of salt. Toss with your hands to encourage the sugar to dissolve. Mix the mayonnaise and remaining 2 tsp kimchi in a separate bowl.
3. Heat the remaining 1 tsp oil in a non-stick frying pan. Fry the chicken for 5 minutes on each side over a medium heat, until golden and cooked through, the juices run clear and no pink meat remains. Set aside on a board to rest for a few minutes. Wash out the pan, then add the buns, cut-side down, and toast for a minute or so. Spoon some of the mayonnaise onto the bottom of each burger bun, then top with the chicken, a pile of salad and more mayonnaise. Finish with a few whole coriander leaves.
The lightly pickled slaw and mayo will also partner perfectly with prawns or crisp tofu.
This recipe appeared within the November 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in Thu Oct 31 11:04:18 GMT 2019.