“A fusion of flavours come together for one of the best-tasting chicken burgers I have had the pleasure of devouring,” says food content creator Alex Hughes. “Homemade chips are perfect with this recipe to scoop up any extra sauce.”
Gochujang crispy BBQ chicken burgers
Serves: 2
Time: 25 minutes
Calories: 446 per burger
Ingredients:
2 chicken breasts
1 tsp smoked paprika
½ tsp ginger purée
½ tsp garlic purée
30g cornflakes
1 tsp garlic granules
1 egg, beaten
25g barbecue sauce
1 tsp gochujang paste
2 light cheese singles
2 brioche buns
50g lettuce, shredded
¼ tsp sesame seeds
1 spring onion, diced
For the sauce:
40g lighter than light mayonnaise
10g gochujang paste
1 tsp lime juice
40g fat-freeGreek yoghurt
1 tbsp sriracha sauce
Method:
1. Preheat the oven to 180C/160C fan. Season the chicken lightly with ½ teaspoon of the smoked paprika. Brush over the ginger and garlic purées.
2. Crush the cornflakes in a freezer bag, and season with the remaining smoked paprika and the garlic granules. Dip the chicken in the beaten egg followed by the cornflakes. Press in to adhere.
3. Transfer the coated chicken to a baking tray and bake in the centre of the oven for 25 minutes. If using an air fryer, place the coated chicken in the air fryer (straight into the drawer, or on a silicone liner) and cook at 185C for 18 minutes.
4. While the chicken cooks, mix together all the ingredients for the sauce in a bowl, and set to one side.
5.In a separate bowl, mix together the barbecue sauce and gochujang paste. Cover and blast in the microwave for 30 seconds so that it is warm.
6. Once warmed, brush the barbecue and gochujang sauce over the cooked chicken, top each breast with a cheese single and return to the oven for a further minute.
7. Lightly toast the buns and fill with half the sauce, lettuce, chicken, more sauce, sesame seeds and spring onion.
Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury Press, £20).
