Chicken 'Banh Mi' Burgers

Nutrition per serve

Ingredients

• 2pcs carrot
• 2pcs Lebanese cucumber
• 600g coriander
• 1pcs long red chilli
• 15g Vietnamese pho seasoning
• 600g free-range chicken thigh fillets
• 2pcs milk buns
• 100g aioli mayonnaise
• 50g sweet chilli sauce
• 38ml white vinegar
• 10ml sugar
• 15ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Shred the carrots using a julienne peeler or cut into thin matchsticks. Cut the cucumbers into long batons. Pick the coriander leaves and finely chop the stems. Thinly slice the chilli, discarding the seeds if less heat is desired (the chilli is mild but if you prefer zero heat, omit it or serve at the table).
2. Step 2 — Pickle carrot
   Combine 2½ tbs white vinegar and 2 tsp sugar in a large bowl, season with salt and pepper and stir until the sugar dissolves. Add the carrot and coriander stems, then toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Marinate chicken
   Combine the pho seasoning and 1 tbs oil in a large bowl. Add the chicken and turn to coat.
4. Step 4 — Chargrill chicken
   Heat a chargrill pan over medium-high heat until hot. Cook the chicken, in batches, for 5-6 mins each side, until golden and cooked through. Remove from the pan. Slice the chicken and put in a clean bowl. Add any resting juices and 2 tsp soy sauce and toss to coat.
5. Step 5 — Toast buns
   Meanwhile, preheat the grill to high. Halve the buns through the middle. Put the buns on a large oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
6. Step 6 — Get ready to serve
   Drain the carrot, discarding the pickling liquid. Add the cucumber, coriander leaves and chilli to the carrot and toss to combine. Combine the aioli and sweet chilli sauce in a bowl. Spread the buns with sweet chilli mayo and fill with the chicken and pickled vegetables. Serve the burgers at the table.

Allergens

Soy, Sulphites, Milk, Egg, Gluten, Wheat