Korean BBQ Style Burger and Sticky Chicken
with Bulgogi Mayo Baby Gem Slaw and Sesame Wedges
This Korean BBQ Style Burger and Sticky Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
1 unit(s)
Garlic Clove
25 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
240 grams
Beef Mince
75 grams
Teriyaki Sauce
(Contains Soya)
2 unit(s)
Chicken Thighs
450 grams
Potatoes
14 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Carrot
100 grams
Radishes
1 unit(s)
Baby Gem Lettuce
100 grams
Bulgogi Sauce
(Contains Soya)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Olive Oil
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and 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. Set aside.
In another bowl, mix the bulgogi sauce with the olive oil (see pantry for amount), then add the chicken thighs. Mix well to coat, then cover and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop onto a large baking tray. Drizzle with oil, sprinkle over half the sesame seeds, then season with salt and pepper. Toss to coat, then 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.
Lay the chicken thighs flat onto another baking tray and drizzle over any remaining marinade from the bowl.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Alternatively, cook them on the BBQ if you'd prefer.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Thinly slice the radishes. Trim the baby gem and reserve 1 leaf per person, then thinly slice the rest.
Pop all your salad veg into large serving bowl and set aside until serving.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once cooked, lower the heat and add three quarters of the bulgogi sauce. Turn to glaze the burgers in the sauce.
Alternatively, cook them on the BBQ if you'd prefer.
When almost ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
In a small bowl, mix the remaining bulgogi with half the mayo and the water for the mayo (see
pantry for amount). Season with salt and pepper, then drizzle over the salad. Sprinkle over the remaining sesame seeds and toss to coat.
Spread the remaining mayo over the cut sides of your buns, then top each base with a reserved lettuce leaf, bulgogi burger and bun lid.
Serve with the teriyaki chicken, salad and wedges.
Enjoy!
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