Name: Sriracha-Glazed Chicken Burger with Pickled Cabbage and Cucumber Relish Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 large, boneless and skinless chicken thighs; 2 garlic cloves, finely grated or crushed; 1 tsp smoked paprika; Pinch chilli flakes; Thumb-sized piece ginger, finely grated; Pinch of salt; 150ml cider vinegar; 75g golden caster sugar; ½ tsp coriander seeds; 1 tsp ground turmeric; ½ Chinese cabbage or pointed cabbage, shredded; ¼ cucumber, coarsely grated; Salt (a pinch for drawing out moisture); 3 tbsp mayonnaise; 1 lime, zested and juiced; 3 tbsp American mustard; 2 tbsp sriracha; 4 brioche burger buns, halved

Ingredients

4 large, boneless and skinless chicken thighs

2 garlic cloves, finely grated or crushed

1 tsp smoked paprika

Pinch chilli flakes

Thumb-sized piece ginger, finely grated

4 brioche burger buns, halved, to serve

150ml cider vinegar

75g golden caster sugar

½ tsp coriander seeds

1 tsp ground turmeric

½ Chinese cabbage or pointed cabbage, shredded

¼ cucumber, coarsely grated

3 tbsp mayonnaise

1 lime, zested and juiced

3 tbsp American mustard

2 tbsp sriracha

Pinch of salt (for seasoning)

Instructions

Step 1: Flatten the chicken thighs by lightly bashing them between two pieces of baking parchment with a rolling pin. Place them in a sealable container with the garlic, smoked paprika, chilli flakes, grated ginger, and a pinch of salt. Massage the spices into the meat and chill for at least 1 hour or up to 24 hours.

Step 2: To pickle the cabbage, combine cider vinegar, sugar, coriander seeds, and ground turmeric in a pan. Bring to a boil to dissolve the sugar. Remove from heat, add the shredded cabbage, and ensure it is fully submerged. Cover and leave to cool.

Step 3: For the cucumber relish, sprinkle the grated cucumber with a little salt and let it sit for 10 minutes. Squeeze out the excess liquid, then mix the cucumber with mayonnaise and lime juice. Set aside.

Step 4: Prepare the glaze by mixing American mustard and sriracha in a bowl.

Step 5: Heat a barbecue to medium or set your grill to its highest setting. Cook the chicken thighs for 5 minutes on one side. Flip and continue cooking, brushing with the sriracha glaze several times until the chicken is sticky, glossy, and cooked through.

Step 6: Toast the brioche buns. Spoon some pickled cabbage onto the bun bases, add the glazed chicken, then top with a generous dollop of the cucumber relish. Close the burgers and serve immediately.

Tips & Variations

For extra heat, add more sriracha to the glaze or include finely chopped fresh chillies in the marinade.

If you don’t have brioche buns, soft potato rolls or regular burger buns work well too.

Make the pickled cabbage a day ahead to deepen the flavor.

Substitute chicken thighs with chicken breasts if you prefer leaner meat, but watch cooking time closely to avoid drying out.

Add fresh coriander leaves to the burger for an herby freshness.

Storage

Store any leftover pickled cabbage and cucumber relish in airtight containers in the refrigerator for up to 3 days. Cooked chicken burgers are best enjoyed fresh but can be kept in the fridge for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the chicken. Avoid assembling the burgers before storing to keep buns from becoming soggy.

FAQs

Can I use white vinegar instead of cider vinegar for pickling?

Yes, white vinegar can be used as a substitute, but cider vinegar adds a slightly sweeter and fruitier note. If using white vinegar, you might want to add a little extra sugar to balance the acidity.

How do I know when the chicken is fully cooked?

The chicken is cooked through when it reaches an internal temperature of 75°C (165°F) and the juices run clear. The meat should no longer be pink inside. Using a meat thermometer is the most reliable method.

Dinner

Sriracha-Glazed Chicken Burger with Pickled Cabbage and Cucumber Relish Recipe

Introduction