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Gluten Free Burger With Chicken, Kim Chi and Sesame Mayonnaise
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 6 | each | Helga's Gluten Free Rolls |
| 250 | g | Chicken Mince |
| 10 | g | Ginger |
| 5 | each | Red Chillies |
| 5 | g | Coriander Leaves |
| 5 | g | Palm Sugar |
| 2 | each | Kafir Lime Leaves |
| 10 | g | Ground Coriander |
| 10 | g | Ground Cumin |
| 10 | g | Garlic |
| 1 | each | Chinese Cabbage |
| 1 | each | Apple |
| 5 | g | Spring Onions (Sliced) |
| 5 | g | Green Beans |
| 4 | each | Lettuce Leaves |
| 10 | g | Gluten Free Sesame Mayonnaise |
Method
Red Curry Chicken Patties
Step 1:
Blend 5g of ginger and garlic with red chillies, 5g spring onions, coriander leaves, palm sugar, kafir lime leaves, ground coriander and cumin.
Step 2:
In order to make the patties for the gluten free burgers, first combine the chicken mince, red chilli paste (make sure you leave a spoonful for your kim chi recipe), 5g spring onions and green beans for texture. Portion the mixtures into patties, then, pan fry until golden. Place them on a try and place them in an oven at 180 degrees Celsius to ensure items cooked though.
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Kim Chi
Step 1:
Cut cabbage into desired shape and season well with salt. Leave for 2 hours or overnight for cabbage to shrink and water to run.
Step 2:
Once cabbage has reduced in size, rinse under cold water and combine with the thinly sliced apples. Pat dry and season with the remaining garlic and ginger and a spoonful of the red chilli paste (made in the above step). Then, set aside.
To serve
Step 1:
Lightly toast the Helga’s Gluten Free Rolls. Then, top lettuce, chicken patty, fried onions, gluten free sesame mayonnaise, kim chi and crispy fried onions.
Message from chef Tim Gatt
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