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Korean BBQ chicken burgers recipe

Korean BBQ chicken burgers recipe

15 ratings

Guaranteed to impress guests, these BBQ chicken burgers have been given a Korean kick thanks to a tangy dark soy sauce and ginger marinade. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 411 calories / serving
  • Healthy


  • 380g pack Tesco Finest British corn-fed free range chicken thighs
  • oil for brushing the barbecue bars or griddle
  • 4 soft mixed seed deli rolls, halved
  • 1 Little Gem lettuce, leaves separated
  • 2 tsp ready-made Korean ssamjang sauce, to serve
  • 1 spring onion, finely sliced, to serve
  • sweet potato wedges, to serve (optional)

For the marinade

  • 2 tbsp dark soy sauce
  • 1/2 tbsp toasted sesame oil
  • 1 spring onion, finely chopped
  • 2.5cm (1in) piece fresh ginger, peeled and chopped
  • 1 garlic clove, crushed
  • 1 tbsp honey
  • 1 tbsp dark brown sugar

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 20%
  • Sugars

    11g 12%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 38.8g Protein 24.8g Fibre 4.1g


  1. In a large bowl, mix together the marinade ingredients. Flatten out the chicken thighs and then add to the marinade, turning to coat. Cover and chill for 2 hours. Turn the meat after one hour and return to the fridge.
  2. Brush the bars of a preheated barbecue, or griddle, with oil. Cook the chicken over a medium-high heat for 12-15 minutes, turning once, until cooked through with no pink showing.
  3. Meanwhile, put the rolls, cut side down, on the barbecue and lightly toast. Fill with the lettuce leaves and the cooked chicken, then top each with 1/2 a tsp of the ssamjang sauce and a scattering of the spring onion. Serve with freshly cooked sweet potato wedges, if you like.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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