Mini Korean Style BBQ

Thinly slice the cucumber and set aside 3 rounds per person (to put in the bun later). Trim the root from the lettuce, halve lengthways then thinly slice widthways. Put the cucumber and lettuce in a bowl and set aside for later. Put the mayo, sriracha, honey and water (see ingredients for amount) into a smaller bowl, season with salt and pepper and stir together. Set aside.

Put the half the bulgolgi sauce in a large bowl with the panko breadcrumbs. Season well with salt and pepper and stir together, then add beef mince. Mix with your hands until very well combined. Shape the mixture into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat. Pop the burgers on a plate.

Wash out your bowl and add the remaining bulgogi sauce along with the chicken thighs. Season with salt and pepper, then turn them over and over in the mixture until well coated, set aside. IMPORTANT: Wash your hands after handling raw chicken. Heat a frying pan on high heat (no oil) and add the remaining sesame seeds. Cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the sesame seeds to the bowl with the sriracha mayo and stir together. Meanwhile, pop your pan back on medium high heat.

Add a drizzle of oil to the pan. Once hot, lay in the chicken thighs and fry until browned, 2-3 mins on each side. Transfer to a baking tray and roast in your oven until cooked through, 10-15 mins. Meanwhile, pop your frying pan back on medium high heat. Add a drizzle of oil if the pan is dry. Lay in the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.