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Grilled chicken-thigh burgers with tahini sauce and chilli relish

Bill Granger
Bill Granger

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Bill Granger's grilled chicken thigh burgers with tahini and chilli relish.
Bill Granger's grilled chicken thigh burgers with tahini and chilli relish.Marina Oliphant

This recipe is inspired by the burgers from an Israeli takeaway bar I love. It's the marinade and sauce that make it - and a little sugar ensures a lovely caramelised result on the chicken.

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Ingredients

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp turmeric

  • 2 tsp castor sugar

  • 3 tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 tsp grated ginger

  • 4 large skinless boned chicken thighs

  • 4 wholemeal buns, split

  • chilli relish and tahini sauce (see below)

  • 1 head butter lettuce, leaves separated

  • large handful fresh coriander leaves

  • red onion, thinly sliced

  • cucumber ribbons

Tahini sauce

  • 4 tbsp tahini

  • 1 clove garlic, crushed

  • 1 pinch sea salt

  • 1 tbsp extra virgin olive oil

  • 2 tbsp lemon juice

  • 1 tbsp shredded flat-leaf parsley

  • pinch sumac

  • 75ml warm water

Chilli relish

  • 400g can chopped tomatoes

  • 1 tsp ground turmeric

  • 1 tsp cumin

  • 2 cloves of garlic, crushed

  • 2 tbsp light brown sugar

  • 2 tbsp red wine vinegar

  • 3 red chillies, finely chopped

  • 2 tbsp extra virgin olive oil

  • sea salt and freshly ground black pepper to taste

Method

  1. Place cumin, paprika, turmeric, caster sugar, olive oil, garlic and ginger in a large bowl and whisk to combine. Place chicken thighs in marinade and toss until coated. Place in fridge to marinate for at least 1 hour.

    Preheat barbecue to hot. Scrape excess marinade from chicken and barbecue chicken for 7-8 minutes on each side or until cooked right through.

    Meanwhile, toast buns, cut side down, on barbecue for about 1 minute.

    To serve, place bun bottoms on serving plates. Top each with chilli relish (or serve it in a separate bowl), then add lettuce, coriander, onion and cucumber. Finish with a chicken thigh. Drizzle over a little tahini (or serve in a separate bowl), and top with bun tops. Serve immediately.

    Tahini sauce

    Place tahini, garlic, salt, oil, lemon juice and the warm water in a bowl and mix to combine.

    Place in a serving bowl and sprinkle with parsley and sumac.

    Chilli relish

    Place all ingredients in a small saucepan over a medium-high heat.

    Bring to the boil, then reduce heat to a gentle simmer and cook for 30 minutes.

    Place in serving bowl and allow to cool before serving.

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Original URL: https://www.theage.com.au/goodfood/recipes/grilled-chickenthigh-burgers-with-tahini-sauce-and-chilli-relish-20111021-29ua0.html