Serves: 4

Ingredients:

6 brioche buns
120g kimchi
100g green cabbage, shredded
1/2 bunch coriander

Sauce:
2 tbsp mayonnaise
1 tbsp sriracha sauce
2 tsp kimchi juice
1 tsp Umami Papi Crispy Chilli Oil (crispy part only)

Patties:
500g Olga’s Fine Foods chicken patties
1 tbsp gochujang paste
1 tbsp Umami Papi Crispy Chilli Oil, plus extra for cooking
2 spring onions, finely sliced
1/2 tsp salt

Method:

1. In a small bowl, combine the mayonnaise and sriracha sauce.
2. Place the chicken patties in a bowl and mash them with your hands. Add the gochujang paste, 1 tablespoon of Umami Papi Crispy Chilli Oil, spring onions, and salt. Mix well to combine. With damp hands, form the mixture into patties and set aside.
3. Heat 1 tablespoon of the oil part of Umami Papi Crispy Chilli Oil in a pan over medium-high heat. Once hot, add the patties and cook until golden and cooked through, about 2 minutes on each side. Remove from heat.
4. Slice the brioche buns in half and spread the sriracha mayonnaise on both sides. Top with the cooked patties, shredded cabbage, kimchi and coriander. Place the top half of the bun over the filling. Repeat for the remaining buns and serve.