½ small red cabbage, very finely shredded
1 lime, juiced
3 tbsp rice vinegar
4 skinless chicken breasts, chopped
1 tbsp ginger chopped
small bunch coriander finely chopped
½ stalk lemongrass, finely shredded
1 tsp sesame oil
2 tbsp sriracha chilli sauce, plus more to serve
4 tbsp panko breadcrumbs
1 tsp soy sauce
round lettuce leaves to serve
- Toss the cabbage with the lime juice and vinegar, and season. Put to one side at room temperature until you’re ready to serve. Heat the oven to 220C/fan.
- Blitz the chicken, ginger, coriander and lemongrass quickly in a blender until combined. Mix in the sesame oil, sriracha and panko, and season with soy sauce. Mould into 4 burgers. Put onto a lined baking tray, transfer to the oven, and cook for 15 minutes on each side until golden and cooked through. Serve on lettuce leaves, topped with the pickled cabbage and with more sriracha on the side.