Asian Chicken Sliders

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PREP TIME 20 minutes
COOK TIME 25 minutes
SERVES 6

INGREDIENTS

1 tbsp Pukara olive oil

For the burgers;
400g Nichols chicken mince
2cm knob fresh ginger, grated
1 garlic clove, minced
1 tbsp pickled ginger, thinly sliced
3 spring onions, finely sliced
1 tsp cracked pepper
1 tbsp soy sauce
½ tsp sesame oil
Pinch of Tasman sea salt

For the slaw;
¼ cup Kewpie mayonnaise
½ cup kale
½ cup pickled carrots and fennel (refer to recipe on website)
½ cup pickled red onion (refer to recipe on website)

To serve;
Pickled cucumber (refer to recipe on website)
Kewpie mayonnaise
6 brioche rolls, toasted

METHOD

Step 1
For the chicken burgers, combine all ingredients in a bowl and roll into burger size patties. Add patties to an oiled pan over a medium heat, cook on each side for approximately 5 minutes or until golden brown.

Step 2
Meanwhile, to make the slaw, thinly slice all ingredients into batons and mix through kewpie mayonnaise.

To serve, start by placing a patty on the bottom half of each brioche roll, place pickled cucumber slices on top, followed by the slaw. Drizzle kewpie mayonnaise over the top of each bun and place on top of the slaw.