Bulgogi Burger and Sticky Bulgogi Chicken
with Wedges and Sriracha Dressed Asian Style Salad
Inspired by some of the world's most popular street food, this tasty Bulgogi Burger and Sticky Bulgogi Chicken is perfect for a casual sharing-style dinner.
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
½ unit(s)
Cucumber
(May contain Celery)
1 unit(s)
Baby Gem Lettuce
450 grams
Potatoes
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
75 grams
Bulgogi Sauce
(Contains Soya)
240 grams
British Beef Mince
2 unit(s)
British Chicken Thighs
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
15 grams
Honey
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
¼ tsp
Salt
1 tbsp
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Thinly slice the cucumber (see ingredients for amount). Trim the baby gem, halve lengthways, then thinly slice widthways.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the salt (see pantry for amount), breadcrumbs and half the bulgogi sauce, then add the beef mince and season with pepper. Mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the remaining bulgogi sauce to the pan and turn to coat the chicken, 1 min. Transfer to your chopping board and cover to keep warm.
Meanwhile, in a small bowl, combine the mayo, sriracha, honey and water (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Reserve 3 slices of cucumber per person for the burgers, then add to a large bowl with the lettuce.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, spread 1 tsp of sriracha mayo over each bun base. Top with the reserved cucumber rounds and a bulgogi burger, then sandwich shut with the bun lids.
Add the remaining sriracha mayo to the bowl of lettuce and cucumber, then toss to coat.
Thinly slice the bulgogi chicken, then serve alongside your burgers with the Asian style salad and wedges.
Enjoy!
