Cooking with Coles: Spice up burger night with Courtney Roulston’s crispy Korean-style chicken burgers

Crispy chicken, crunchy slaw and a creamy kimchi dressing come together in Courtney Roulston’s easy Korean-style burger.

The cook and Coles ambassador joined Sunrise on Thursday for Cooking with Coles to show Nat and Shirvo how to transform simple crumbed chicken patties into a fresh, flavour-packed family dinner.

Using cucumber ribbons, cheese and a homemade apple slaw, Roulston’s recipe delivers plenty of crunch and Korean-inspired flavour without hours in the kitchen.

4 Coles Simply crumbed chicken burgers

1 large Lebanese Cucumber, sliced into ribbons with a peeler

2/3 cup kimchi, loosely drained, chopped

2 cups green cabbage, finely shredded

1/2 cup carrot, cut into fine matchsticks

1/2 small apple, cut into matchsticks (I used red in testing)

1 tablespoon white sesame seeds, toasted

2 teaspoons honey or maple syrup

1. Pre heat the oven to 200 degrees C. Place the chicken burgers onto a lined tray and bake for 15 minutes, or until golden. Season with a pinch of salt once cooked.

2. Slice the hamburger rolls in half and warm them on a tray in the oven for 3 minutes while thechicken is cooking.

3. Meanwhile mix together the mayonnaise and kimchi in a bowl until combined.

4. Mix the vinegar, soy and honey together in a large mixing bowl. Toss with the cabbage, carrot, spring onion, apple and sesame seeds until combined.

5. Divide the kimchi mayonnaise onto the base and tops of the burger buns.

6. Arrange the cucumber ribbons onto the burgers then top with the crumbed chicken, cheese and slaw mixture. Add on the top piece of the bun before serving.

- The chicken can also be cooked in a frypan on the stovetop for 15. The burger buns can be sliced inhalf and warmed also in a frying pan.

- Cheese slices can be from a block or the burger/ sandwich slices- I’m not sure of what’s staying in the range