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Ingredients
- 1 large red onion, thinly sliced
- 100ml apple cider vinegar
- 100ml water
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 500g boneless chicken breast
- Salt and pepper
- 150g mayonnaise
- 1 garlic clove, minced
- 1 tbsp chopped tarragon
- 1 tbsp lemon juice
- 4 burger buns
- Lettuce leaves
- Start by making the sweet pickled red onions. In a small saucepan, combine the apple cider vinegar, water, sugar and salt. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool slightly. Place the sliced red onions in a jar or container and pour the pickling liquid over them. Cover and refrigerate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together the gochujang paste, soy sauce, honey, rice vinegar, sesame oil, salt and pepper. Pound the chicken breasts with a meat mallet to an even thickness. Brush both sides of the chicken with the gochujang mixture. Grill the chicken for five minutes per side, or until cooked through. During the last minute of cooking, brush the chicken with more of the gochujang mixture.
- While the chicken is cooking, make the tarragon aioli. In a small bowl, mix together the mayonnaise, minced garlic, chopped fresh tarragon, lemon juice, salt and pepper.
- Toast the burger buns on the grill. To assemble the burgers, spread the tarragon aioli on the bottom bun, add some lettuce leaves, put a chicken breast on top, then finish with with some sweet pickled red onions and the top bun.
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