Make your own kimchi in a flash with this simple short-cut recipe to Korean-inspired chicken burgers.
- Combine the cabbage, 2 tablepsoons chilli sauce, half the onion, the chilli, garlic, ginger, vinegar, fish sauce and sugar in a bowl. Set aside for 15 mins to infuse.
- Meanwhile, combine the chicken, remaining onion, carrot, egg and breadcrumbs in a bowl. Season. Shape into 6 even-sized patties. Place on a plate in the fridge for 15 mins to chill. Heat the oil in a large frying pan over medium heat. Cook the patties for 4 mins each side or until cooked through.
- Drain the cabbage kimchi, squeezing out excess liquid. Combine the remaining chilli sauce and mayonnaise in a small bowl. Place the roll bases on serving pates. Top with the mayonnaise mixture, cucumber, chicken patties, kimchi and bun tops. Serve with the chips.
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