Vietnamese-style chicken breast burgers

Not just for salads, these chicken burgers cleverly use a bottled Vietnamese salad dressing as a marinade to infuse chicken steaks with flavour in one easy step. Served in crusty gluten-free buns with pickled carrots, mayonnaise, chilli and coriander leaves, these burgers are reminiscent of the classic Vietnamese bánh mì.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Burgers Are Better!

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

• 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.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Burgers Are Better!

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G