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