Vietnamese-style chicken breast burgers

• 500 g chicken breast steaks
• ¼ cup Vietnamese salad dressing
• ⅓ cup rice wine vinegar
• 1 tbsp caster sugar
• ⅓ cup water
• 300 g carrot, shredded
• 2 tbs olive oil
• 4 burger buns (gluten-free)
• ¼ cup Japanese mayonnaise
• 2 Lebanese cucumbers, peeled into ribbons
• ¼ small bunch coriander, leaves picked
• ½ small red onion, thinly sliced (optional)
• 2 long red chillies, thinly sliced (optional)

Instructions

1. In a medium bowl, combine the chicken steaks and Vietnamese salad dressing, toss well to combine.
2. Combine the rice wine vinegar, sugar and water in a second medium bowl and stir well to dissolve the sugar. Stir through the carrot and set aside to pickle, stirring occasionally.
3. Heat the oil in a large frying pan over medium-high heat, then add the chicken and cook for 3-4 minutes per side, or until cooked through. Once cooked, transfer to a plate to rest.
4. To serve, halve the burger buns and toast, cut-side down, on a dry chargrill pan or dry frying pan for 1 minute, or until golden and toasted. Drain the quick pickled carrot. Spread the buns with mayonnaise, then top with cucumber, chicken, pickled carrot, coriander leaves, red onion and chilli (if using). Serve.

Photography by Jiwon Kim.

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