Kimchi Chicken Burger

Hits every craving - fiery, crunchy, and full of flavour!

INGREDIENTS

• 220g chicken mince

• 1 Tbsp gochujang sauce

• 1 tsp garlic powder

• 1/4 tsp salt

• 1 tsp chilli oil

• 30g panko breadcrumbs

• 3 rashers of streaky bacon

• 1/3 cup kimchi

• 1 Tbsp brown sugar

• 1/4 cucumber, sliced

• 1 cup shredded lettuce

• 1/2 cup coriander

• 6 gherkin slices

• 1/4 cup natural yoghurt

• 1 Tbsp lemon

• 1/4 tsp of each salt and pepper

• 2 buns

METHOD

1. Combine the chicken mince, gochujang sauce, garlic powder, salt, chilli oil, and panko breadcrumbs in a bowl and mix until just combined. Shape into two even patties and set aside.

2. In a cold pan, lay out the bacon and bring to medium heat, cooking until crisp. Remove and drain on paper towels. Roughly chop the bacon and kimchi, then return to the pan with brown sugar, stirring over low heat until caramelised and crumbly.

3. In a small bowl, mix the yoghurt, lemon juice, salt, and pepper to make a tangy sauce.

4. Toast the buns in a dry pan or under the grill until golden.

5. Cook the patties in a little spray oil over medium heat for 4–5 minutes each side or until cooked through.

6. Add the cucumber, lettuce, and coriander to the yoghurt mixture and toss gently to coat.

7. To assemble, layer the base of each bun with the chicken patty, followed by the bacon and kimchi crumb, gherkin slices, and a generous spoonful of the salad mix. Top with the bun lid and serve immediately.

Serves 2

Nutritional Information: per serve

Calories: 574kcal

Protein: 38g

Fat: 22g

Carbohydrate: 56g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE