Teriyaki Chicken Burgers

By Chef Simon Braz

For 2 People
30 Mins
Gluten, Dairy, Eggs, Soya, Sulphites

Utensils & Essentials

Dish for marinating the chicken, large bowl, frying pan, olive oil or another vegetable oil
Gluten, Dairy, Eggs, Soya, Sulphites.

Ingredients:
  • 2 burger baps
  • 2 boneless chicken thighs
  • 1 baby gem lettuce
  • ½ red cabbage, shredded
  • 1 carrot, peeled and grated
  • 4 spring onions, washed and thinly sliced
  • 4 tbsp mayonnaise
  • 4 tbsp dark soy sauce
  • 4 tbsp mirin
  • 2 tsp runny honey
  • 1 tbsp vinegar
  • 1 tbsp demerara sugar
  • 400g fries
 IMPORTANT: Pre-Preparation
Remove the skin from the chicken. Combine the soy sauce and mirin, then pour over the chicken in a dish. Cover and leave for a few hours before cooking, ideally overnight.

How to make

Teriyaki Chicken Burgers
Begin by preheating your oven to 180C fan.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Spread the fries out on a baking tray and toss in a teaspoon of vegetable oil. Place in the oven and cook for 30 minutes, or until golden brown. Alternatively, fry in generous hot oil, for about 5-10 minutes, until golden. If frying, once cooked, remove from the saucepan and place onto a dish covered with kitchen paper, to remove excess grease.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Slice or grate your vegetables, as mentioned in the ingredients' list. To prepare the coleslaw, place the shredded cabbage, sliced spring onions and grated carrot in a large bowl. Add the vinegar, sugar, a tablespoon of mayonnaise and a tablespoon of olive oil and mix well. Set aside.
Add a little oil to a frying pan. When steaming hot, add the chicken thighs to the pan and cook on a medium heat, reserving the marinade.
When golden brown, turn them over and allow to cook for a further 3 minutes. Pour the marinade into the pan along with the honey, allowing it to glaze the thighs in a sticky. sauce. This should take about 5 minutes. Make sure the chicken is properly cooked.
To serve, cut the baps in half and place the washed baby gem leaves inside. Top with the coleslaw, chicken, and more mayonnaise if you want.
Serve immediately and enjoy. Itakadimasu!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.