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Kimchi Chicken Burgers


  • 2 TiNDLE Burgers
  • 6 tbsp vegan or regular mayo
  • 2 tbsp kimchi
  • To serve: 2 burger buns, coriander, sesame seeds


  • 1 carrot
  • 1/4 small red cabbage
  • 15g coriander finely chopped
  • Juice of 1 lime
  • 175g natural vegan or regular yoghurt
  • 1 tbsp rice wine vinegar
  • 2 tsp wholegrain mustard


  1. Finely shred the carrot and red cabbage either by hand, or with the grater attachment on a food processor (much quicker!). Add the coriander, lime juice, vegan or regular yoghurt, rice wine vinegar, mustard and a good pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed. Refrigerate until ready to serve.
  2. Cook the TiNDLE Burgers using your preferred cooking method according to the packet’s instructions.
  3. To make the kimchi mayo blend the mayo and kimchi together in a food processor, until smooth.
  4. Toast the burger buns, then spread the base with a good dollop of kimchi mayo. Top with the TiNDLE Burger, slaw, a few sprigs of coriander and a sprinkling of sesame seeds. Add the top and serve warm.


  • Any leftover kimchi mayo and/or slaw can be kept in refrigerated for up to 3 days.