Korean BBQ chicken burgers recipe
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- Serves 4
- 15 mins to prepare and 15 mins to cook
- 411 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1725kJ 411.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 38.8gProtein 24.8gFibre 4.1g
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- 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
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
