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.
The quantities provided above are averages only.
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
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Preheat the oven (for the burger buns) to 220Ā°C/200Ā°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 youāre 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? Donāt 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 Ā½ 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.
