Print Options:

Asian Chick-ado Patties

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 500 g chicken mince
 3 shallots (long green onions) thinly sliced
  cup dried Japanese breadcrumbs
 1 egg
 2 tsp sriracha sauce, plus extra to serve
 2 tbsp sesame seeds
 1 large avocado, diced
 2 tsp sesame oil
 ½ cup coriander leaves
 2 cups store-bought slaw
 4 charcoal brioche buns, halved
 ¼ cup Japanese mayonnaise
Dressing
 1 tbsp sesame oil
 2 tsp soy sauce
 3 tsp rice wine vinegar
1

Place the mince, shallots, breadcrumbs, egg, sriracha and sesame seeds in a large bowl and use a wooden spoon or your hands to mix well. Add the avocado and gently mix through. Shape the mixture into 4 patties, ensuring avocado is still visible.

2

Heat the oil in a large frying pan over high heat. Add the burger patties and cook for 8 minutes, turning halfway, until cooked through.

3

To make the dressing, place oil, soy and vinegar in a large bowl and mix together. Add the slaw and coriander leaves and gently toss.

4

Spread the mayonnaise on each bun. Top with the slaw and patty. Serve with extra sriracha.

NOTES:
5

Charcoal brioche buns can be found in some supermarkets and at specialty bakeries. Replace with regular brioche buns if you can’t find charcoal.

6

These patties are also delicious broken up into a salad or turned into meatballs for a party snack.

Nutrition Facts

Servings 4