How to make it

1. https://www.youtube.com/embed/oJFVN2FFAWE
2. Mix cabbage, carrot, green onions, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, salt, and pepper in a bowl. Mix in eggs until thoroughly combined.
3. Melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add bread slices and toast until golden brown and a little crispy on both sides. Set aside.
4. Melt remaining 1 Tbsp. butter in the same skillet over medium heat. Add cabbage mixture, briefly sauté then form into a rectangle that's about twice as long as it is wide. Cook until the mixture starts to hold its shape then split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side. Stack patties on top of each other and onto one slice of toast and sprinkle with sugar.
5. Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with cheddar slice; cook until melted, about 1 minute.
6. Place ham and cheese on top of patties; top with ketchup, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), and remaining slice of toast. Cut in half and serve. Enjoy!