Korean Beer-Can Chicken Burger
A flavour-packed burger built from a whole beer-can chicken, slow-cooked under the Kadai Lid and basted with rich gochujang butter. Served with a crunchy Asian slaw and gochujang mayo, all layered into toasted brioche buns for a burger that’s smoky, spicy and impossible to put down.
Ingredients
SERVES 6-8
CHICKEN
Whole chicken (2kg)
1 can beer (440ml)
Salt & black pepper
80g butter, softened
2 tbsp gochujang paste
2 garlic cloves, finely grated
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp caster sugar
3 tbsp mayonnaise (preferably Kewpie)
2 tsp gochujang paste
2 tbsp honey
2 tbsp rice vinegar
1 garlic clove, minced
2 tbsp sesame oil
1 red chilli, finely chopped (optional)
200g white cabbage, finely sliced
200g red cabbage, finely sliced
2 spring onions, finely sliced
100g carrot, finely sliced
1 bunch coriander, roughly torn
Brioche buns
Lettuce leaves
Method
1. Fire up – light your Kadai and get a strong bed of embers going. Fit the Kadai lid ready for roasting.
2. Prep the chicken – season the chicken generously with salt and pepper. Pour out (or drink!) half the beer, then insert the can into the chicken cavity so it sits upright on the Skillet.
3. Start cooking – move coals to the sides for indirect heat. Place the skillet into the Kadai and cover with the lid. Cook for 30 minutes.
4. Make the butter – mix together all the gochujang butter ingredients into a paste.
5. Baste and roast – after 30 minutes, baste the chicken all over with the butter. Continue basting every 10 minutes for the next 30 minutes, until the chicken is cooked through.
6. Make the slaw and mayo – whisk together all dressing ingredients. Toss with the shredded veg. In a separate bowl, mix gochujang mayo ingredients
7. Toast and rest – once the chicken is cooked, carefully remove and rest for 15 minutes. Meanwhile, toast your brioche buns on the grill.
8. Build the burger – pull the chicken apart. Layer the bun with gochujang mayo, slaw, chicken and crisp lettuce.
More Recipes Ideas
Method
1. Fire up – light your Kadai and get a strong bed of embers going. Fit the Kadai lid ready for roasting.
2. Prep the chicken – season the chicken generously with salt and pepper. Pour out (or drink!) half the beer, then insert the can into the chicken cavity so it sits upright on the Skillet.
3. Start cooking – move coals to the sides for indirect heat. Place the skillet into the Kadai and cover with the lid. Cook for 30 minutes.
4. Make the butter – mix together all the gochujang butter ingredients into a paste.
5. Baste and roast – after 30 minutes, baste the chicken all over with the butter. Continue basting every 10 minutes for the next 30 minutes, until the chicken is cooked through.
6. Make the slaw and mayo – whisk together all dressing ingredients. Toss with the shredded veg. In a separate bowl, mix gochujang mayo ingredients
7. Toast and rest – once the chicken is cooked, carefully remove and rest for 15 minutes. Meanwhile, toast your brioche buns on the grill.
8. Build the burger – pull the chicken apart. Layer the bun with gochujang mayo, slaw, chicken and crisp lettuce.
