Korean BBQ chicken burgers

Course: Main courses

Cuisine: BBQ, Korean

Keyword: BBQ, Burger with pineapple, Chicken burger

Seizoen: Autumn, Spring, Summer

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 631kcal

Author: Diana Westerhof

These Korean BBQ chicken burgers are wonderfully juicy and get their distinctive flavour from a combination of sweet grilled pineapple, spicy Gochujang BBQ sauce, fresh romaine salad, crispy bacon, and feta. Perfect if you're in the mood for a surprising and flavorful meal!

Another option: Thai chicken burgers with red curry and mango salad.

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Ingredients

For the BBQ sauce

120 ml ketchup
60 ml gochujang see note for a substitute
2 tbsp mirin
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
3 cloves garlic finely chopped
2 cm ginger root grated
2 tsp sesame oil

For the Romaine salad

200 g romaine lettuce thinly sliced
1 tbsp rice vinegar
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp gochugaru or chilli powder
1 tbsp sesame seeds roasted

For the chicken burgers

450 g ground chicken
80 g pineapple finely chopped
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp sesame oil
2 cloves garlic finely chopped
1.5 cm ginger root grated
2 spring onions thinly sliced
30 g panko breadcrumbs
8 slices bacon
4 hamburger buns
4 slices pineapple
1 onion sliced
50 g feta crumbled (optional)
handful coriander

Instructions

Preparation

Chop 3 cloves garlic finely and grate 2 cm ginger root. In a bowl, mix 120 ml ketchup, 60 ml gochujang, 2 tbsp mirin, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, the finely chopped garlic, the grated ginger root, and 2 tsp sesame oil. Stir everything well until the sugar is dissolved and the sauce has a smooth, well-mixed texture. If possible, let the sauce rest for 15-30 minutes so the flavours can fully develop.
Crumble 50 g feta. Finely chop handful coriander. Wash 200 g romaine lettuce thoroughly under cold water and dry it well. Tear the leaves apart and set aside.
Toast 1 tbsp sesame seeds briefly in a dry frying pan. In a bowl, mix 1 tbsp rice vinegar, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tbsp gochugaru, and the toasted sesame seeds into a flavorful dressing. Add the romaine lettuce to this dressing and mix gently so all leaves are lightly marinated.
Chop 80 g pineapple finely, slice 2 spring onions into thin rings, and grate 1.5 cm ginger root. Peel and finely chop 2 cloves garlic. Cut 1 onion into 4 thick slices.

Cooking

Carefully mix 450 g ground chicken with the finely chopped pineapple, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, garlic, ginger, spring onions, and 30 g panko breadcrumbs into a firm and flavorful mixture. Form 4 even chicken burgers from this mixture.
Heat a grill, barbecue, or frying pan over medium heat and cook the chicken burgers for about 4-5 minutes per side until cooked through and golden brown. Make sure they stay juicy.
Meanwhile, fry 8 slices bacon until crispy in a dry pan and drain on kitchen paper.
Cut 4 hamburger buns open and grill them briefly, along with the 4 slices pineapple and onion rings, until they get light grill marks for extra flavour and texture.

To serve

Build the Korean BBQ chicken burgers by layering the bottom of a bun with 2 slices of crispy bacon, the chicken burger, a grilled pineapple slice, a generous spoonful of BBQ sauce, a grilled onion ring, romaine lettuce, fresh coriander, and optionally crumbled feta.
Serve immediately and enjoy the perfect balance of sweet, savory, and crunchy.

Notes

The Korean BBQ chicken burgers are extra delicious with fresh ripe pineapple, and choose good quality ground chicken. Want it a bit spicier? Then add some extra gochujang to the sauce.

Substitute for Gochujang: Mix 2 tablespoons of sriracha or sambal oelek with 1 teaspoon of sugar and 1 teaspoon of soy sauce. This gives a similar spicy and sweet flavour.

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