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Korean BBQ chicken burgers recipe
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15 ratings
Guaranteed to impress guests, these BBQ chicken burgers have been given a Korean kick thanks to a tangy dark soy sauce and ginger marinade. See method
Ingredients
- 380g pack Tesco Finest British corn-fed free range chicken thighs
- oil for brushing the barbecue bars or griddle
- 4 soft mixed seed deli rolls, halved
- 1 Little Gem lettuce, leaves separated
- 2 tsp ready-made Korean ssamjang sauce, to serve
- 1 spring onion, finely sliced, to serve
- sweet potato wedges, to serve (optional)
For the marinade
- 2 tbsp dark soy sauce
- 1/2 tbsp toasted sesame oil
- 1 spring onion, finely chopped
- 2.5cm (1in) piece fresh ginger, peeled and chopped
- 1 garlic clove, crushed
- 1 tbsp honey
- 1 tbsp dark brown sugar
Each serving contains
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Energy
1725kj
411kcal
21%
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Fat
17g
24%
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Saturates
4g
20%
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Sugars
11g
12%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 38.8g
Protein 24.8g
Fibre 4.1g
Method
- In a large bowl, mix together the marinade ingredients. Flatten out the chicken thighs and then add to the marinade, turning to coat. Cover and chill for 2 hours. Turn the meat after one hour and return to the fridge.
- Brush the bars of a preheated barbecue, or griddle, with oil. Cook the chicken over a medium-high heat for 12-15 minutes, turning once, until cooked through with no pink showing.
- Meanwhile, put the rolls, cut side down, on the barbecue and lightly toast. Fill with the lettuce leaves and the cooked chicken, then top each with 1/2 a tsp of the ssamjang sauce and a scattering of the spring onion. Serve with freshly cooked sweet potato wedges, if you like.
See more Barbecue recipes
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