When we were offered the chance to try Korea’s latest super food to hit the market we jumped at the chance without really thinking what this might be.
In the post comes Kimchi*, a quick google and we find out it’s fermented cabbage. Now we were less excited, it just doesn’t sound very appetising does it?
We put off trying it because a) we were a little scared and b) we moved house so everything was chaos for a couple of weeks. However, Josh did a bit of research into how we could use it and came up with this recipe.
I’ll be honest with you, I very nearly didn’t even try it. I was going to take some photos of it in a little side dish on my plate and then bin it and eat my buffalo chicken burger because sod ruining a burger with Kimchi.
However, after texting my sister what I was going to do and her replying “you fake!” I decided to sod it and give it a go. And it was actually really nice, I’m not kidding!
Ingredients | Takes 1 hour | Serves 2
For the chicken burgers:
- 300g chicken mince
- 1 slice of bread
- 1/4 red onion
- 1 red chilli, grated
- 1/2 tsp garlic salt
- olive oil
- 2 buns for serving
For the buffalo sauce:
- 4 tbsp butter
- 4 tbsp hot sauce
- pinch of garlic sauce
- 1/2 tbsp white wine vinegar
- 1/2 tsp Worcestershire sauce
Or you know, buy it!
For the kimchi slaw:
- 1 cup shredded green cabbage
- 1/2 cup mayo
- 1/4 red onion, sliced finely
- 1/4 cup kimchi
- 1 tbsp rice vinegar
- salt & pepper
- First of all, make your buffalo sauce. Unless you’ve bought some and in that case just skip to step 4.
- Melt the butter in a saucepan over a low heat and once melted add the hot sauce, garlic salt, vinegar and Worcestershire sauce.
- Turn the heat up to medium and then once the mixture starts to bubble, remove from the heat. Keep to one side.
- Make your chicken burgers by adding all of the ingredients to a food processor with 2 tbsp of buffalo sauce and whizz until mixed thoroughly.
- Form the mixture into two burger patties, either by using your hands or a burger press. If you’re using a burger press make sure you use parchment paper to line the press with so they’re easy to remove.
- Make your kimchi slaw by combining all the ingredients in a bowl.
- Heat 2 tbsp olive oil in a frying pan over medium heat, when hot fry your chicken patties for 3-4 minutes on each side and allow to rest for 5 minutes before serving.
- Build your burger! Cover the bottom of your bun with the remainder of your buffalo sauce and add the burger with lettuce and tomato, adding a big dollop of kimchi slaw on top.
- We served ours with sweet potato fries.
*Post contains PR samples.