Bulgogi Burger and Sticky BBQ chicken
with Asian Slaw and Sesame Wedges
- Cereals containing gluten
- Soya
- Wheat
- Celery
- May contain traces of allergens
Ingredients
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
75 grams
Bulgogi Sauce
(Contains: Soya)
240 grams
British Beef Mince
30 grams
Honey
50 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
2 unit(s)
British Chicken Thighs
450 grams
Potatoes
15 grams
Sesame Seeds
1 unit(s)
Carrot
100 grams
Radishes
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
2 unit(s)
Burger Buns
2 sachet(s)
Mayonnaise
Not included in your delivery
2 tbsp
Olive Oil
1 tbsp
Water for the Mayo
Nutritional information
Instructions
Preheat your oven to 200°C. Put the panko breadcrumbs and half the bulgolgi sauce into a large bowl. Season well with salt and pepper and add the beef mince. Mix with your hands until very well combined. Roll the mince into evenly sized balls then flatten with your palms to make burger patties 1cm thick (1 per person). Pop the burgers onto a plate. 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 in the mixture until well coated. Cover and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto 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. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
If you're using the oven to cook the chicken, lay the thighs onto a baking tray and drizzle on the remaining marinade from the bowl. Roast on the middle shelf of your oven until crisp and sticky, 16-18 mins. You can also do this on the BBQ. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
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 on 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 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, 12-14 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. TIP: The burgers will shrink a little during cooking.
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 the remaining bulgolgi with the water (see ingredients for amount), season with salt and pepper. Pop the carrot, sliced lettuce and radishes into a large serving bowl. Drizzle with the bulgogi mayo dressing, sprinkle over the sesame seeds, toss together. Mix the remaining mayo and soy together and spread on the bottom half of the bun. Add the reserved gem lettuce leaf. Top with the burger and the bun lid. Serve the bulgolgi burger, with the chicken, salad and wedges alongside. Enjoy!
