500 g chicken mince
2 tbsp pickled ginger, julienned
1 clove garlic, finely diced
1 cm ginger, finely diced
2 tbsp spring onions, finely sliced
1 tbsp light soy sauce
1 tsp sesame oil
1/2 cup breadcrumbs
1 tbsp oil
1/2 white onion, finely sliced
1/4 iceberg lettuce, finely sliced
1 tbsp cup Kewpie mayonnaise
4 wholemeal buns, toasted
- Into a bowl add chicken mince, 1 tbsp pickled ginger, garlic, ginger,1 tbsp spring onion, soy sauce , sesame oil, breadcrumbs, mix to combine.
- Roll mixture into a patty to same size as the bun you are using. Place a girdle pan on medium /high heat, add oil, patty and cook for 4 minutes each side or until cooked through. Meanwhile add white onion, lettuce, 1 tbsp pickled ginger and 1 tbsp spring onion into a bowl, add kewpie mayonnaise, mix to combine.
- To serve: place patty onto a bun and add slaw.
BEN'S TIP: Make patties to the size of the bun you are using.