These juicy chicken burgers are given a kick by the mayonnaise mixed with the kimchi paste and is complemented perfectly by the slightly sweet brioche buns.
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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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,626kJ/ 633kcals |
|---|---|
Fat | 28.7g |
Saturated Fat | 6.4g |
Carbohydrates | 46.7g |
Sugars | 16.8g |
Fibre | 5.4g |
Protein | 44.3g |
Salt | 1.83g |
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