Recipe Cuisine: Korean
Theme: Soul Spicy
Soul Spicy Umami Bomb Chicken Burger
By: Michael Ottey
Ingredients
- 500g chicken mince (thigh mince preferred)
- 3 shiitake mushrooms, finely diced
- 1 tbsp white or red miso paste
- 1 clove garlic, minced
- 1 egg
- 1½ cups (90g) panko breadcrumbs
- ½ tsp black pepper
- 1 cup (150g) OBAP Kimchi
- ½ cucumber
- 2 tbsp miso paste
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 3 tbsp neutral oil
- ½ cup (120g) kewpie mayonnaise
- 1–2 tsp chilli oil or chilli crisp
- 4 burger buns
- 1 sheet Obento Yaki Nori Seaweed Sushi Sheets
Product used in recipe
- KEWPIE - MAYONNAISE
- OBAP - KIMCHI
- OBENTO - YAKI NORI FOR SUSHI
Method
- Make the kimchi jamHeat 1 tsp oil in a small pan over medium heat.Add kimchi, kimchi juice, sugar, and rice vinegar.Cook for 5–8 minutes, stirring occasionally, until thick and glossy.Set aside.
- Prepare the chicken pattiesIn a bowl, combine: • Chicken mince • Shiitake mushrooms • Miso paste • Garlic • Spring onion • Egg • ½ cup panko • Black pepperMix gently until combined.Form into 4 even burger patties.Refrigerate for 15–20 minutes to firm up.
- Prepare crispy coatingMix 1 cup panko breadcrumbs with 1 tbsp oil.Press patties firmly into the panko coating on both sides.Lightly spray with oil.
- Air fry the pattiesPreheat air fryer to 200°C.Cook patties for 10–12 minutes, flipping halfway, until golden and fully cooked.Internal temperature should reach 75°C.
- Make the miso mayoMix mayonnaise, miso paste, and chilli oil in a small bowl until smooth.
- Prepare the nori butter bunsMix softened butter with crushed nori.Spread on cut sides of buns.Toast in a pan until golden.
- Assemble the burgersSpread miso mayo on the bottom bun.Add crispy chicken patty.Top with kimchi jam.Add cucumber and optional cabbage.Close with top bun.Serve immediately.
- NotesThis burger combines crispy chicken, spicy kimchi, and rich umami flavours from miso and shiitake mushrooms for a bold Asian-inspired twist.
