Thai Style Chicken Satay Burger on Milk Bun

• 1 Tip Top Milk Bun, split and toasted
• 120g chicken fillet marinated in Thai satay spices
• 2 tbsp mayonnaise
• 1 tsp pickled ginger, finely chopped
• salt and pepper to taste
• ½ tsp dried ginger flakes

Asian slaw

• ½ a cup each of shredded cabbage and carrots
• 1 tsp chopped coriander
• 1 tsp chopped mint
• 1 tsp pickled ginger slices

1. Marinate the chicken fillet in Thai satay spices and grill until cooked through.

2. Prepare the Asian slaw by mixing shredded cabbage and carrots with the chopped herbs and some pickled ginger slices.

3. Mix mayonnaise with pickled ginger, salt, and pepper to create the pickled ginger mayo.

4. To assemble the burger, spread pickled ginger mayo on the base of the bun, add grilled chicken, Asian slaw, and sprinkle crispy dried ginger flakes. Add the top of the bun and serve.