Recipes
Crispy Chicken Korean Burger
Serve with Waffle Fries and Aioli
Served with Waffle Fries and Aioli
Ingredients
Serves 4
For the burger
- 4 burger buns (or gluten-free buns if you'd prefer)
- 4 teaspoons of LEON Original Vegan Mayo
- 1 x pack LEON Gluten-Free Chicken Nuggets (find them in the freezer aisle at Sainsbury's)
- 2-3 mint leaves, chopped (optional)
- 8 tablespoons LEON Korean Mayo
- Rocket
- 1-2 beef tomatoes
Method
- Cook your LEON GFC according to on-pack instructions, making sure they are cooked through and piping hot.
- Slice you beef tomatoes into 1cm slices, add a little salt.
- Take your buns and spread half a teaspoon of LEON mayo over the base and the crown.
- Heat a frying pan over a hot heat and place the bun, mayo side down onto a hot pan, to toast.
- Add a tablespoon of your Korean Mayo to the base and the crown of each bun then, build from the base up by adding 1-2 slices of tomato. Then, your rocket.
- Next, add 2 pieces of your LEON nuggets and a little bit of chopped mint, before topping with your Korean Mayo-laden crown.
- Devour, alongside your favourite burger side. We like ours with Waffle Fries.
