Name: Asian chicken burger with pickled cucumber and wasabi mayonnaise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Pickled cucumber; 1 lebanese cucumber (130g); 1/4 cup (70g) drained pickled pink ginger; 1/2 cup (125ml) rice vinegar; 1 teaspoon salt; 1 tablespoon sugar; Wasabi mayonnaise; 1/4 cup (75g) mayonnaise; 2 teaspoon wasabi paste; Asian chicken burger; 500 gram chicken mince; 1 tablespoon soy sauce; 1 egg; 1 cup (70g) stale breadcrumbs; 1 teaspoon sesame oil; 2 green onions, chopped finely; 4 hamburger buns; 50 gram mizuna

Asian chicken burger with pickled cucumber and wasabi mayonnaise

An Asian twist on chicken burgers, with sweet pickled cucumber and spicy wasabi mayonnaise. Great for mid-week dinner or weekend lunch.

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Serves 4

Prep

10M

Cook

20M

Marinate

30M

Total

30M

Ingredients

Pickled cucumber

1 lebanese cucumber (130g)

1/4 cup (70g) drained pickled pink ginger

1/2 cup (125ml) rice vinegar

1 teaspoon salt

1 tablespoon sugar

Wasabi mayonnaise

1/4 cup (75g) mayonnaise

2 teaspoon wasabi paste

Asian chicken burger

500 gram chicken mince

1 tablespoon soy sauce

1 egg

1 cup (70g) stale breadcrumbs

1 teaspoon sesame oil

2 green onions, chopped finely

4 hamburger buns

50 gram mizuna

Method

1.Make pickled cucumber: use sharp knife, mandoline or v-slicer to slice cucumber thinly. Combine cucumber in small bowl with remaining ingredients. Cover; refrigerate 30 minutes.

2.Make wasabi mayonnaise: combine ingredients in small bowl.

3.Meanwhile, using hand, combine mince, sauce, egg, breadcrumbs, oil and onion in large bowl; shape mixture into four burgers.

4.Cook burgers on heated oiled flat plate, uncovered, about 15 minutes or until cooked through.

5.Meanwhile, split buns in half horizontally; toast, cut-side up. Spread wasabi mayonnaise on bun bases; sandwich mizuna, burgers and drained pickled cucumber between bun halves.

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