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Teriyaki chicken burger

To prepare the Asian slaw.

  • Red cabbage 40 g
  • White cabbage 200 g
  • Onions 40 g
  • Red Chillies 7.5 g
  • Peanuts 20 g
  • Red onions 40 g
  • HELLMANN's Real Mayonnaise 1L 60 ml
  • Sesame seeds 3 g
  • Sea salt 2 g

To Serve

  • Mini Brioche Bun 300 g
  1. Teriyaki chicken burger

    • Finely dice the red onions.
    • Place the minced chicken, KNORR Blue Dragon Teriyaki Paste, red onions and egg into a bowl and mix together.
    • Using a 5cm ring mould spilt the mix into 10 evenly sized burgers.
    • Leave to chill.
  2. To prepare the Asian slaw.

    • Peel the red and white onions then finely slice into rings on a mandolin.
    • Finely slice the chillies into rings.
    • Roast the peanuts with the salt then crush gently.
    • On a mandolin finely slice the red and white cabbage.
    • Mix together the onions, chillies, cabbage and peanuts.
    • Add the HELLMANN'S Real Mayonnaise.
    • Dress with lightly toasted sesame seeds.
  3. To cook the burger.

    • Place the burger patties onto a hot griddle or sauté pan.
    • Cook on both sides until thoroughly cooked.
  4. To Serve

    • Half the brioche bun and toast.
    • Place the burger on to the base bun.
    • Add a portion of Asian slaw.
    • Place on the top bun and skewer to keep everything in place.

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