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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
 1 tbsp sesame oil
 2 tsp soy sauce
 3 tsp rice wine vinegar

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.


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.


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.


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


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


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

Nutrition Facts

Servings 0