Grilled Chicken Burger with Spicy Slaw and Gochujang Mayo

Home / Recipes / Grilled Chicken Burger with Spicy Slaw and Gochujang Mayo

20 Apr 2021

25 Minutes | easy | Serves 2

This is a real crowd pleaser: crisp grilled chicken thigh, a fresh, crunchy coleslaw and umami-packed mayo. The sauce is made using gochujang, which is a Korean fermented chilli paste that adds tons of flavour.

Ingredients

4 small (or 2 large) skinless, boneless chicken thighs
2 burger buns
1 carrot, cut into fine strips or grated
2-inch piece daikon, cut into fine strips or grated
2 spring onions, cut into short lengths then strips
Small handful coriander leaves, chopped
2 tablespoons rice vinegar
Pinch caster sugar
1 teaspoon gochujang
3 tablespoons mayonnaise
Hot sauce, to serve

Directions

Combine

Combine the carrot, daikon, spring onions, coriander, rice vinegar, sugar and a pinch of salt in a bowl and mix well. Set aside.

Combine

Combine the gochujang and mayonnaise in a bowl and mix well. Set aside.

Lay the chicken

Lay the chicken thighs flat and rub with a little oil. Season with salt.

Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set to medium heat. Once hot, place the chicken thighs on the grill and cook for around 8-10 minutes, or until cooked through.

Lightly toast the buns

Lightly toast the buns on the grill and set aside.

To serve, spread the bottom halves

To serve, spread the bottom halves of the buns with the gochujang mayonnaise and top with the chicken thighs. Add some coleslaw and hot sauce to taste. Close the buns and serve immediately.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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