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Japanese chicken, ginger and edamame burger mix

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This is a pretty groovy burger mix with the flavour  - but not the carbs - We're making the mix with free-range chicken thigh mince infused with a Japanese-y blend of coriander, ginger and soy sauce and studded with water chestnuts and edamame beans. 

free range chicken mince, edamame, onion, fresh coriander, water chestnuts ( water chestnuts, water, citric acid), breadcrumbs (wheat flour, salt, yeast, dextrose, water), ginger, soy sauce (water, soybeans, wheat, salt), mayonnaise (canola oil, whole egg, white vinegar, salt, sugar, Dijon mustard, flavours, herbs and spices, lemon juice, spice extract, food acid (330), color (161b)), mirin (glucose syrup (glucose, dextrose), rice, alcohol (14%), koji (rice, rice yeast)), rice wine vinegar, lemon juice, garlic, sesame seeds, wasabi (horseradish, humectant (420), rice bran oil, salt, stabilizer (1400), wasabi japonica (4.5%), potato starch, water, flavouring, turmeric, thickener (415), acid (330), colour (133)), salt.

 

 

CONTAINS:
Gluten, Sesame, Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 Per 100gLARGE
ENERGY640kJ3833kJ
PROTEIN13.1g78.4g
FAT TOTAL7.6g45.6g
- SATURATED1.7g10.1g
CARBS8.0g47.9g
- SUGARS1.7g9.9g
SODIUM392mg2349mg
Large:
600g - makes 4 large burgers or 20-25 mini meatballs.

Serve large patties in a toasted bun with an Asian slaw and sweet chilli sauce - or alongside a soba noodle salad. You can also make them into smaller balls - brilliant for canapes for cocktail parties, or kids' lunchboxes.

Low carb: ditch the bun and simply serve the bare burgers with slaw or wrap in cos lettuce leaves with herbs, chilli and a squeeze of lime or wasabi mayo. 

 

 

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.

Defrost fully, wet hands and form mixture into four large patties or 24 mini patties. Place on a preheated, lightly oiled barbecue hotplate or frying pan for 2 minutes (for mini patties) to 5 minutes (for burger size), each side until golden and completely cooked through. Serve in a toasted bun with rocket, tomato, avocado, aioli or sweet chilli sauce - alternatively, serve with a noodle salad or Asian slaw.