Korean Style Chicken and Halloumi Burgers

Makes 4 burgers


For the burgers

  • 4x skinless and boneless chicken thighs
  • Plain flour, seasoned with salt and pepper
  • 1 pack of halloumi cheese (cut 8 slices)
  • Sriracha mayo
  • 4x brioche buns

For the glaze

  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1.5 tbsp sugar

For the pickled cucumber side

  • 1/2 a cucumber, sliced thinly
  • 1/4 tsp rock salt
  • 1/4 tbsp sugar
  • 1/4 tbsp white vinegar


  • Heat some olive oil in a large frying pan on a medium-high heat.
  • Open the chicken thighs out flat and coat them in the flour.
  • Add the chicken to the pan and watch it sizzle 🙂
  • While the chicken is cooking, make the glaze and pickled cucumber.
  • Glaze – add the ingredients to a pan and bring to a boil. Simmer for a few minutes then leave on a super low heat.
  • Cucumber – sprinkle over the salt and leave for 5mins to absorb. Mix in the sugar and vinegar and leave in a bowl for the flavour to develop.
  • Heat a medium sized non-stick pan on a medium-high heat and add the halloumi to the pan without any oil.
  • Flip the chicken once they’re half way cooked and crispy on one side.
  • Flip the halloumi and set aside once cooked on both sides.
  • Toast the buns and get ready to stack!
  • Add the chicken and spoon over some of the glaze.
  • Top with halloumi and the sriracha mayo.
  • Serve with pickled cucumber and your choice of salad/wedges/veg.