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Gochujang Glazed Chicken Burger
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Gochujang Glazed Chicken Burger

Gochujang Glazed Chicken Burger

with baby gem 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.

Extra spicy
Eat Me First
Total Time20 minutes
Cooking Time25 minutes


Serving amount

500 grams

Baby Potatoes

320 grams

Chicken Breast

120 grams

Salad Leaves

1 unit(s)


1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

2 sachet(s)


2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

1 sachet(s)

BBQ Sauce

1 sachet(s)


(Contains Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2683 kJ
Energy (kcal)641 kcal
Fat13.1 g
of which saturates2.6 g
Carbohydrate88.5 g
of which sugars18.9 g
Dietary Fiber0 g
Protein46 g
Cholesterol0 mg
Salt1.61 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Boil the Potatoes
  • 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.

Fry the Chicken
  • 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.

Prep the Salad
  • While the chicken fries, trim the baby gem, 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. 
Make the Glaze
  • 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.
Finishing Touches
  • 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 baby gem through the salad dressing.
Assemble and Serve
  • When everything's ready, share the buns between plates.
  • Top the base buns with a handful of the chopped baby gem 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 baby gem and remaining tomato slices alongside.