Vietnamese-style chicken breast burgers

• 500 g chicken breast steaks
• ¼ cup Vietnamese salad dressing
• ⅓ cup rice wine vinegar
• 1 tbsp caster sugar
• ⅓ cup water
• 300 g carrot, shredded
• 2 tbs olive oil
• 4 burger buns (gluten-free)
• ¼ cup Japanese mayonnaise
• 2 Lebanese cucumbers, peeled into ribbons
• ¼ small bunch coriander, leaves picked
• ½ small red onion, thinly sliced (optional)
• 2 long red chillies, thinly sliced (optional)

Instructions

1. In a medium bowl, combine the chicken steaks and Vietnamese salad dressing, toss well to combine.
   
2. Combine the rice wine vinegar, sugar and water in a second medium bowl and stir well to dissolve the sugar. Stir through the carrot and set aside to pickle, stirring occasionally.
   
3. Heat the oil in a large frying pan over medium-high heat, then add the chicken and cook for 3-4 minutes per side, or until cooked through. Once cooked, transfer to a plate to rest.
   
4. To serve, halve the burger buns and toast, cut-side down, on a dry chargrill pan or dry frying pan for 1 minute, or until golden and toasted. Drain the quick pickled carrot. Spread the buns with mayonnaise, then top with cucumber, chicken, pickled carrot, coriander leaves, red onion and chilli (if using). Serve.