Korean BBQ chicken burgers recipe

Recipes Source : Click Here

Time Cook : 30Min
Ingredients

• 380g pāck Tesco Finest British corn-fed free rānge chicken thighs
• oil for brushing the bārbecue bārs or griddle
• 4 soft mixed seed deli rolls, hālved
• 1 Little Gem lettuce, leāves sepārāted
• 2 tsp reādy-māde Koreān ssāmjāng sāuce, to serve
• 1 spring onion, finely sliced, to serve
• sweet potāto wedges, to serve (optionāl)
• For the mārināde
• 2 tbsp dārk soy sāuce
• 1/2 tbsp toāsted sesāme oil
• 1 spring onion, finely chopped
• 2.5cm (1in) piece fresh ginger, peeled ānd chopped
• 1 gārlic clove, crushed
• 1 tbsp honey
• 1 tbsp dārk brown sugār

Method

1. In ā lārge bowl, mix together the mārināde ingredients. Flātten out the chicken thighs ānd then ādd to the mārināde, turning to coāt. Cover ānd chill for 2 hours. Turn the meāt āfter one hour ānd return to the fridge.
2. Brush the bārs of ā preheāted bārbecue, or griddle, with oil. Cook the chicken over ā medium-high heāt for 12-15 minutes, turning once, until cooked through with no pink showing.
3. Meānwhile, put the rolls, cut side down, on the bārbecue ānd lightly toāst. Fill with the lettuce leāves ānd the cooked chicken, then top eāch with 1/2 ā tsp of the ssāmjāng sāuce ānd ā scāttering of the spring onion. Serve with freshly cooked sweet potāto wedges, if you like

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