Teriyaki Chicken Burgers
By Chef Simon Braz
For 4 People
30 Mins
Allergens: Egg, Gluten, Milk, Soy, Sulphites
Utensils & Essentials
Dish for marinating the chicken, large bowl, frying pan, olive oil or another vegetable oil
Egg, Gluten, Soy, Sulphites
Egg, Gluten, Soy, 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
Preparation
Remove the skin from the chicken. Combine the soy sauce and mirin, then over the chicken in a dish. Leave for a few hours before cooking, ideally overnight.
How to make
Teriyaki Chicken Burgers
To prepare the coleslaw, place the cabbage, spring onions and 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 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 4 - 5 minutes.
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.
