Sriracha-glazed chicken burger on a serving platter

Sriracha-glazed chicken burger & pickled cabbage

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(11 ratings)

Prep: 30 mins Cook: 10 mins plus at least 1 hr marinating


Serves 4

Give burgers a street-food makeover with Tom's sriracha-glazed chicken burger with pickled cabbage & cucumber relish, served up in a brioche bun

Nutrition and extra info

Nutrition: Per serving

  • kcal577
  • fat27g
  • saturates4g
  • carbs52g
  • sugars23g
  • fibre4g
  • protein30g
  • salt2.3g
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  • 4 large, boneless and skinless chicken thighs



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 garlic cloves, finely grated or crushed
  • 1 tsp smoked paprika
  • pinch chilli flakes
  • thumb-sized piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 brioche burger buns, halved, to serve

For the pickled cabbage

  • 150ml cider vinegar
  • 75g golden caster sugar
  • ½ tsp coriander seeds
  • 1 tsp ground turmeric
  • ½ Chinese cabbage or pointed cabbage, shredded

For the relish

  • ¼ cucumber, coarsely grated
  • 3 tbsp mayonnaise
  • 1 lime, zested and juiced



    The same shape, but smaller than…

For the glaze

  • 3 tbsp American mustard
  • 2 tbsp sriracha


  1. Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.

  2. To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it’s completely immersed in the liquid. Cover and leave to cool.

  3. For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.

  4. Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.

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Comments, questions and tips

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15th Apr, 2020
I was persuaded by the reviews to give this a go and very glad we did. Agree with others and was skeptical about the cabbage but was delicious and really went with the chicken. We didn't have cucumber so just mixed gherkins with yogurt and lime - sort of went. I also fancied taco instead of burgers which was great too! Cooked chicken in oven for 40 mins
13th Mar, 2020
Absolutely delicious!
29th Aug, 2019
Brilliant recipe thanks Tom! So easy and full of flavour, we'll definitely eat them again. The cabbage did seem weird when I prepared it but it was sooo tasty. We scored them 8.5/10
Loukas Kouzaris's picture
Loukas Kouzaris
22nd Aug, 2019
Amazing recipe. Super tasty and really easy to make after a long shift
Lord Grim
22nd Aug, 2019
If you like burgers, and chicken, and sriracha, then I urge you to make this. It is outstandingly delicious. Like elsee82, I swapped the mayo for yoghurt, and the only other change I made was to smash the cucmber rather than grate it, just to give a textural variety and add a bit of height to the finished burger, but personal preference will prevail. My wife and I are great burger fans, I generally make something or other for a Friday night treat, and this has not just made my list, it's gone straight to the top :)
5th Aug, 2019
Used Greek yoghurt instead of mayo as most of the family hate it. This was absolutely delicious, loved the combination of so many strong flavours.
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