Serves 4 | 30 minutes

Ingredients for Sesame Chicken Burgers

1 lime
1 tablespoon gochujang paste
1/4 cup Greek yogurt, plus extra to serve
1 red bell pepper
4 scallions
1/4 a small head of green cabbage (6 oz)
½ an English cucumber
2 sprigs of mint
4 burger buns (or make your own, page 224)
2 tablespoons sesame seeds
1 lb ground chicken(20% fat)

Directions for Sesame Chicken Burgers

  1. Light the grill (pages 16–19). Finely grate and reserve the lime zest. In a little bowl, mix the gochujang and yogurt with a squeeze of lime juice until smooth, then season with sea salt. Seed and very thinly slice the pepper, trim and thinly slice the scallions, very thinly shred the cabbage, score the skin of the cucumber with a fork to create grooves, then thinly slice into rounds. Thinly slice the mint leaves. Dress it all with the remaining lime juice and 1 tablespoon of extra virgin olive oil, scrunch well, and season to perfection.
  2. Spread the sesame seeds on a small plate. Season the chicken well with salt and black pepper, then scrunch with the reserved lime zest. Divide the chicken mixture equally into four and shape into 3/4-inch-thick patties, dipping into the sesame seeds to coat all over. Halve the buns.
  3. Spritz the burgers with olive oil and cook on the hot zone for 6 minutes on each side, or until golden and cooked through, moving to the medium zone if they’re coloring too quickly, and toasting the buns alongside.
  4. Layer up the gochujang yogurt, quick-pickled veg and burgers. Spoon on more yogurt, and get the tops on, serving the remaining veg on the side.

Excerpted from Grill by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2026 Grill). Recipe photography: © David Loftus, 2026. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.