Spicy Korean BBQ Chicken Burger with Sriracha Ketchup

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Recipe Intro From manabites

When you bring garlic, chili peppers, and tomatoes together …  Oh my goodness, flavor! Let's get into this Spicy Spicy Korean BBQ Chicken Burger with Red Gold’s Huy Fong Sriracha Ketchup.

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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 4-5 burgers

Recipe Card

ingredients

For the Chicken Burgers

  • 4-8 chicken thighs
  • 1 tablespoon dark soy sauce
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons gochujang
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons rice vinegar
  • 1 tablespoon fresh grated ginger
  • 4 garlic cloves, minced
  • 2 tablespoons Huy Fong Sriracha Hot Chili Sauce Ketchup
  • 1 tablespoon sesame seeds, plus more for topping
  • 1 green onion, chopped plus more for topping
  • 4-8 brioche buns
  • Kimchi (optional), for topping

ingredients

For the Slaw

  • 1 medium cabbage, shredded
  • 2 medium carrots, julienned
  • 1 daikon radish, julienned
  • 1 tablespoon soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons japanese mayo
  • Kosher salt, to taste
  • White pepper, to taste

Method

  • Step 1

    Prepare the marinade by mixing together the dark and low sodium soy sauces, gochujang, honey, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and Sriracha Ketchup in a bowl. Stir in the sesame seeds and green onion.

  • Step 2

    Marinate the chicken thighs in this mixture for at least 4 hours, preferably overnight, ensuring they are fully coated.

  • Step 3

    For the slaw, combine shredded cabbage, julienned carrots, and daikon in a bowl. Season with soy sauce, rice vinegar, Kewpie mayo, salt, and white pepper. Mix well and adjust seasoning to taste.

  • Step 4

    Preheat the grill and cook the marinated chicken thighs until thoroughly cooked, basting occasionally with the remaining marinade.

  • Step 5

    To assemble the burgers, spread Kewpie mayo on the brioche buns. Add a grilled chicken thigh to each bun, followed by a liberal application of Sriracha Ketchup. Top with the prepared slaw and optional toppings like kimchi, sesame seeds, and green onions.

  • Step 6

    Finish with the top bun and serve hot.