prep: 25mins, allow 3 hours for marinating
cook: 10mins
makes: 6


  • 3 large or 6 small chicken thigh fillets, trimmed of fat
  • to make the chicken marinade
  • 1 1/2 Tbsp dark soy sauce
  • 1 Tbsp vegetable/peanut oil
  • 2 tsp honey
  • 1 spring onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small birdseye chilli, finely chopped
  • to make the slaw
  • 1/4 small Chinese cabbage, finely shredded
  • 1 cup bean shoots
  • 1 small carrot, finely shredded
  • 1 spring onion, finely sliced
  • 2 Tbsp mint leaves, chopped
  • to make the slaw dressing
  • 2 Tbsp Bulla Sour Cream
  • 2 tsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1/2 tsp brown sugar
  • 2 tsp sesame seeds, toasted
  • to serve
  • 6 brioche burger buns, halved, additional Bulla Sour Cream, lime wedges

Spicy Chicken Burgers with Cabbage Slaw


  1. If using large thigh fillets, halve and pound to flatten slightly. If using small, simply pound to flatten slightly.
  2. For the marinade, combine all the ingredients in a large bowl. Add the chicken and toss well. Cover and refrigerate for at least 3 hours.
  3. For the slaw, combine all the ingredients in a large mixing bowl. Prepare dressing by combining all of the ingredients and mixing well. Pour over the slaw and toss to combine. Cover and refrigerate until required.
  4. To serve, cook the chicken pieces on a pre-heated grill plate for 5 minutes each side, depending on thickness, until cooked through. Toast brioche buns cut side down on a grill plate until slightly toasted. Fill bun with slaw and top with chicken. Add an extra dollop of Bulla Sour Cream and a squeeze of lime.

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