Ginger & Lemongrass Chicken Burgers with Cabbage Slaw

Ginger & Lemongrass Chicken Burgers with Cabbage Slaw

Prep
20
Cooking time
10
Serves
4

Method

1. Combine chicken, 2 tsp Ginger & Lemongrass Extra Virgin Olive Oil, breadcrumbs, egg and 1 tbs sweet chilli sauce in a large bowl. Season with salt and black pepper. Form into 4 patties using your hands. The mixture is quite soft and sticky but firms up when cooked.

2. Heat the remaining Ginger & Lemongrass oil in a large frying pan. Cook the patties over medium heat for 3-4 minutes on each side or until cooked through.

3. Halve and toast the brioche buns. Combine cabbage and aioli in a bowl and season with salt and black pepper. Fill toasted buns with cabbage mixture, patties, cucumber and remaining sweet chilli sauce.

Ingredients Chevron Icon

400g chicken mince

2 tbsp Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil

¾ cup panko breadcrumbs

1 egg, lightly beaten

100 ml sweet chilli sauce

4 brioche buns

¼ cup aioli mayonnaise

3 cups shredded Chinese cabbage

1 small Lebanese cucumber, sliced

product-photo