15/08/2026
Courtney Roulston is kicking off her August Coles Simply recipe series with this Korean-style crumbed chicken burger… that’s also featured on the cover of this month’s Coles Magazine! 🍔
Simple ingredients, big flavour, and proof that affordable meals can still feel a little special.
Recipe below or check out the August issue of the Coles Magazine in store at the checkout or online.
*Makes 4
4 Coles Simply RSPCA Chicken Burgers Plain Crumb
4 Coles Simply Hamburger Rolls, split
⅔ cup (200g) Kewpie Mayonnaise
½ cup (125g) kimchi, drained, chopped
1 Lebanese cucumber, cut into ribbons
4 Slices burger cheese
Slaw
1 tbs rice wine vinegar
1 tbs soy sauce
2 tsp honey
2 cups shredded green cabbage
½ carrot, cut into matchsticks
2 spring onions, thinly sliced
½ green apple, cut into matchsticks
1 tbs white sesame seeds, toasted
1. Cook the chicken Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place the chicken burgers on the lined tray. Bake for 12 mins or until golden and cooked through.
2. Toast the rolls Meanwhile, place roll tops and bases, cut-side up, on a baking tray. Bake for 3-4 mins or until toasted.
3. Prep the mayo Combine the mayonnaise and kimchi in a small bowl.
4. Make the slaw Combine the vinegar, soy and honey in a large bowl. Add the cabbage, carrot, spring onion, apple and sesame seeds and toss to combine.
5. Bring it all together & serve Spread the mayonnaise mixture over the cut side of each roll base, then top with cucumber ribbons, chicken burgers, cheese and slaw. Top with the bun tops and serve.
