Gochujang Glazed Chicken Burger
with salad and BBQ potatoes
These burgers are super spicy with a hint of sweetness to balance everything out. Butter-coated BBQ baby potatoes and a crisp salad are other exciting accompanying elements.
Ingredients
500 grams
Baby Potatoes
320 grams
Irish Chicken Breast
120 grams
Salad Leaves
1 unit(s)
Tomato
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
2 sachet(s)
Honey
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 sachet(s)
BBQ Sauce
1 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the potatoes.
- Preheat the oven (for the burger buns) to 220°C/200°C fan/gas mark 7.
- Halve the baby potatoes (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a hand flat on top of the chicken. Slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken. Season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging we use to keep it fresh.
- While the chicken fries, trim the salad leaves, halve lengthways and thinly slice widthways.
- Thinly slice the tomato.
- To make your dressing, combine the mayo with salt, pepper, 1 tbsp of oil and ½ tsp of sugar (double both for 4p) in a medium bowl.
- When the chicken is cooked, remove from the pan and set aside. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir in the honey and gochujang (use less if you don't like spice).
- Pour in 50ml water (double for 4p), bring to the boil then reduce the heat. Simmer until thickened and sticky, 2-3 mins.
- Stir in 1 tbsp of butter (double for 4p) until melted.
- Return the chicken to the pan and turn to coat fully in the glaze.
- While the glaze simmers, pop your buns in the oven to warm through, 1-2 mins.
- When the potatoes are ready, stir through the paprika, BBQ sauce and a knob of butter. Season with salt and pepper.
- Toss the chopped salad leaves through the salad dressing.
- When everything's ready, share the buns between plates.
- Top the base buns with a handful of the chopped salad leaves and sliced tomato.
- Load the glazed chicken on top then spoon over any remaining honey gochujang sauce then sandwich closed with the bun lids.
- Serve the BBQ potatoes and remaining salad leaves and remaining tomato slices alongside.
