Sriracha-glazed chicken burger on a serving platter

Sriracha-glazed chicken burger & pickled cabbage

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(5 ratings)

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

Easy

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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Ingredients

  • 4 large, boneless and skinless chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

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

    Ginger

    jin-jer

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the glaze

  • 3 tbsp American mustard
  • 2 tbsp sriracha

Method

  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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reevey
29th Aug, 2019
5.05
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
5.05
Amazing recipe. Super tasty and really easy to make after a long shift
Lord Grim
22nd Aug, 2019
5.05
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 :)
elsee82
5th Aug, 2019
5.05
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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