A sesame chicken burger on a plate, set on a sun-drenched green table in a garden..

Sesame chicken burgers

Name: Sesame chicken burgers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lime; 1 tablespoon gochujang paste; 4 tablespoons Greek yoghurt, plus extra to serve; 1 red pepper; 4 spring onions; 160g white cabbage; ½ a cucumber; 2 sprigs of mint; 4 burger buns (or make your own, see page 224 of BBQ); 2 tablespoons sesame seeds; 500g free-range chicken mince (20% fat); BARBECUE KIT:; Weber barbecue tongs

30 mins

Not Too Tricky

serves 4

nutrition per serving

Calories

22%

Fat

18%

Saturates

16%

Sugars

13%

Salt

28%

Protein

76%

Carbs

16%

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

1 lime

1 tablespoon gochujang paste

4 tablespoons Greek yoghurt, plus extra to serve

1 red pepper

4 spring onions

160g white cabbage

½ a cucumber

2 sprigs of mint

4 burger buns (or make your own, see page 224 of BBQ)

2 tablespoons sesame seeds

500g free-range chicken mince (20% fat)

BARBECUE KIT:

Weber barbecue tongs

Method

Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
Finely grate and reserve the lime zest. In a little bowl, mix the gochujang and yoghurt with a squeeze of lime juice until smooth, then season with sea salt. Deseed and very finely slice the red pepper, trim and finely slice the spring onions, very finely shred the cabbage, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Finely slice the mint leaves. Dress it all with the remaining lime juice and 1 tablespoon of extra virgin olive oil, scrunch well, and season to perfection. Halve the buns.
Put the sesame seeds on a small plate. Season the mince well with salt and black pepper, then scrunch with the lime zest. Divide equally into four and shape into 2cm-thick patties, dipping into the sesame seeds to coat all over.
Spritz the burgers with olive oil and cook on the hot zone for 6 minutes on each side, or until golden and cooked through, moving to the medium zone if they’re colouring too quickly, and toasting the buns alongside.
Layer up the gochujang yoghurt, quick pickled veg and burgers. Spoon over more yoghurt, and get the tops on, serving the remaining veg on the side.

Have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

Ignite the burners to high, preheat with the lid closed for 15 minutes. At step 3, cook directly on the grill, or on a preheated plancha or cast-iron pan as per the recipe.

For bonus smoky flavour, soak some wood chips according to the packet instructions, then drain and place in a Weber smoker box directly on the hot zone (or if using a kettle barbecue place the wood chips directly on the hot zone).

Tags

Chicken Burger Barbecue Vegetable Summer

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