Bulgogi Burger and Sticky BBQ Chicken
with Asian Slaw and Sesame Wedges
We love a good Bulgogi Burger and Sticky BBQ chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
15
Sesame Seeds
50
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Baby Gem Lettuce
30
Honey
100
Radishes
2
Burger Buns
75
Bulgogi Sauce
(Contains Soya)
4
British Chicken Thighs
25
Panko Breadcrumbs
1
Carrot
2
Mayonnaise
450
Potatoes
Not included in your delivery
2
Olive Oil
1
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the panko breadcrumbs and half the bulgolgi sauce in a large bowl. Season well with salt and pepper and add beef mince. Mix with your hands until very well combined. Shape the mixture into burgers about 2cm thick, 1 per person. Pop the burgers on a plate. IMPORTANT: Remember to wash your hands after handling raw meat. In a large bowl mix together the olive oil (see ingredients for amount) honey and half the soy sauce.Add the chicken thighs and turn them over and over in the mixture until well coated. Cover and set aside. IMPORTANT: Wash your hands after handling raw chicken.
Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle on half the sesame seeds, then season with salt and pepper. Toss well to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, make carrot ribbons. Peel and trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot center. Thinly slice the radish. Trim the root from the baby gem lettuce and reserve 1 leaf per person. Thinly slice the remaining baby gem lettuce widthways.Heat a large frying pan over medium heat (no oil!) Once hot, add the remaining sesame seeds and cook, stirring, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan and set aside for later.
If you're using the oven to cook the chicken, lay the thighs on a baking tray skin side up and drizzle on the remaining marinade from the bowl. Roast in the oven until crisp and sticky, 20-25 mins. You can also do this on the BBQ - IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
If you are cooking your burgers in a pan, heat a drizzle of oil in a large frying pan on medium high heat. Once the oil is hot, lay in the burgers and cook until browned on each side and cooked through, 12-15 mins total. Turn them every 3-4 mins, reducing the heat if necessary. You can also BBQ the burgers if you want. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once everything is nearly ready, halve the burger buns and pop them in the oven to warm through for a couple of mins, or pop them on the BBQ to char for a minute instead! Meanwhile, in a small bowl, mix half the mayo and remaining bulgolgi with water (see ingredients for amount), and season with salt and pepper. Pop the carrot, sliced lettuce and radish in a large serving bowl, drizzle with the bulgogi mayo dressing and sprinkle with the toasted sesame seeds. Toss together. Mix the remaining mayo and soy, in a small bowl and spread on the bottom bun of each bun. Add the reserved gem lettuce leaf. Top with the burger and the bun lid. Serve the bulgolgi burger, 2 sticky chicken thighs per person and salad with the wedges alongside. Enjoy!
