Gochujang Glazed Chicken Burger
with baby gem salad and BBQ potatoes- Egg
- Mustard
- Soya
- Milk
- Wheat
- Cereals containing gluten
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
These burgers are super spicy with a hint of sweetness to balance everything out. Butter-coated BBQ baby potatoes and tangy cheese are other exciting accompanying elements.
Ingredients
500 grams
Baby Potatoes
320 grams
Irish Chicken Breast
1 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Honey
2 unit(s)
Brioche Buns
(Contains: Egg, Soya, Milk, Wheat, Cereals containing gluten May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
BBQ Sauce
1 sachet(s)
Paprika
(Contains: Mustard)
50 grams
Grated Cheese
(Contains: Milk)
2 unit(s)
Scallion
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 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.
- 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.
- While the chicken fries, trim then thinly slice the scallion.
- Thinly slice the tomato.
- 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 through the scallion.
- When everything's ready, share the buns between plates.
- Top the base buns with the mayo, sliced tomato and cheese.
- 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 tomato slices alongside.
