As we enjoy our Indian summer this week, let’s savour those last moments of outdoor cooking before we pack away the BBQ with a simple and satisfying dish: Korean Style BBQ Chicken Burgers. These burgers are a perfect pairing of smoky barbecue flavour and the irresistible umami kick of Korean cooking, making them a delicious way to bid farewell to summer.
Made with chicken breast and infused with a homemade Korean-style marinade, these burgers are easy to prepare and don’t require any fancy ingredients or elaborate techniques. Whether you’re barbequing on a sunny September afternoon or doing these on a skillet grill, these burgers are a flavourful twist on a classic favourite, making them a must-try for those who appreciate the savoury goodness of barbecue with a hint of Korean flair.
I like to make my own burger sauce for these by adding some mayonnaise to a small bowl, and then stirring in a little Gochujang and a squeeze of lime juice.
Korean Style BBQ Chicken Burgers
Ingredients
- 4 chicken breasts (boneless and skinless)
- 1 garlic clove
- Thumb sized piece of ginger
- 2 tbsp Korean chilli paste (Gochujang)
- 1 tbsp tomato ketchup
- 1 tbsp honey
- Juice ½ lime
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 4 burger buns
- Iceberg lettuce
- Pickled red onion
- Gherkins
Directions
- Make a marinade by mixing together the chilli paste, lime juice, ketchup, honey, soy, and sesame oil in a large bowl. Then grate in the garlic and ginger. Reserve some of the marinade to use for basting during cooking.
- Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then add to the marinade and put into the fridge for about an hour.
- Grill or barbecue the chicken for about 10 minutes until cooked. Halfway through cooking, baste the chicken with the marinade you put aside earlier, turning it over so it doesn’t burn but is nicely charred and sticky.
- To serve, place the chicken into a burger bun with some lettuce. Garnish with some pickled red onion and a gherkin.
