Make the humble chicken burger more exotic with this Korean alternative to the simple meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4


  • bbq


For the Burger

  • 360 g chicken thighs
  • oil for brushing the bbq bars or griddle
  • 4 soft mixed seed deli rolls halved
  • 1 little gem lettuce leaves separated
  • 2 tsp ready-made Korean ssamjang sauce to serve
  • 1 spring onion finely sliced, to serve
  • sweet potato wedges to serve optional

For the Marinade

  • 2 tbsp dark soy sauce
  • 1/2 tbsp toasted sesame oil
  • 1 spring onion finely chopped
  • 5 cm fresh ginger peeled and chopped
  • 1 garlic glove crushed
  • 1 tbsp honey
  • 1 tbsp dark brown sugar


  • In a large bowl, mix together the marinade ingredients. Flatten out the chicken thighs and then add to the marinade, turning to coat. Cover and chill for 2 hours. Turn the meat after one hour and return to the fridge.
  • Brush the bars of a preheated barbecue, or griddle, with oil. Cook the chicken over a medium-high heat for 12-15 minutes, turning once, until cooked through with no pink showing.
  • Meanwhile, put the rolls, cut side down, on the barbecue and lightly toast. Fill with the lettuce leaves and the cooked chicken, then top each with 1/2 a tsp of the ssamjang sauce and a scattering of the spring onion.
  •  Serve with freshly cooked sweet potato wedges, if you like.


Recipe Sourced From Realfood.Tesco
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