Burger
Boneless Chicken Breast	g
Olive Oil	tbsp
Ground Lemongrass	tsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Ground Coriander	tsp
Lime Juice	tbsp
Brioche Burger Buns
Cheddar Cheese
Pickled Veggies
Rice Vinegar	ml
Caster Sugar	g
Lime Juice	tbsp
Kosher Salt	tsp
Cucumber
Carrot
Shallots
Peanut Sauce
Peanut Butter	g
Soy Sauce	ml
Toasted Sesame Oil	tbsp
Rice Vinegar	tbsp
Sriracha Sauce	tsp
Agave Syrup	tbsp
Ground Ginger	tsp
Garlic Powder	tsp
Ice Water	ml

1. For the pickled veggies, bring the vinegar, sugar, lime juice, salt, and 60ml water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
2. In the meantime, cut the cucumber into thin slices. Peel the carrots and cut into thin strips with a spiral cutter. And peel the shallots too and cut them into fine slices. Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 2 hours.
3. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
4. If necessary, rinse the chicken breast fillets with cold water and pat dry. Then cut it crosswise. Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. In a medium bowl, whisk the olive oil with the lemon grass, cayenne pepper, salt, coriander, and lime juice and coat the chicken.
5. Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly.
6. Meanwhile, spread the bottom bun with peanut sauce and top with pickled veggies, then add the chicken followed by the top of the bun.

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