Jamie uses Korean chilli paste gochujang to flavour both the breadcrumbs and the yoghurt in his air-fryer chicken burger.
- 500g chicken mince
- 3 tablespoons gochujang paste
- 3 spring onions
- 2 garlic cloves
- 20g fresh coriander
- 1 lime
- 4 burger buns
- 4 lettuce leaves
- 4 tablespoons mayonnaise
- 1 cucumber
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Begin by finely slicing the spring onions and mincing the garlic cloves. Chop the fresh coriander roughly. In a large mixing bowl, combine the chicken mince with gochujang paste, spring onions, garlic, and coriander. Mix well until all ingredients are evenly incorporated.
Shape the mixture into four equal-sized patties, ensuring they are compact and evenly shaped for even cooking. Place the patties on a plate and refrigerate for at least 15 minutes to set.
While the patties are chilling, prepare the cucumber by slicing it thinly and set aside. Zest and juice the lime, and mix the juice with the mayonnaise in a small bowl to create a tangy sauce.
Heat a tablespoon of oil in a frying pan over medium-high heat. Cook the patties for about 5-6 minutes on each side, or until they are golden brown and cooked through. Ensure the internal temperature reaches 75°C for safety.
Assemble the burgers by spreading the lime mayonnaise on the cut sides of the burger buns. Layer with a lettuce leaf, then place a cooked patty on top, followed by cucumber slices. Top with the remaining half of the bun.
Serve the burgers immediately, garnished with extra coriander if desired. Enjoy the spicy, tangy, and fresh combination of flavours in every bite.
