Gochujang BBQ chicken burgers by Alex Hughes: Crispy and low-cal

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “A fusion of flavours come together for one of the best-tasting chicken burgers I have had the pleasure of devouring,” says food content creator Alex Hughes. “Homemade chips are perfect with this recipe to scoop up any extra sauce.” Gochujang crispy BBQ chicken burgers Serves: 2 Time: 25 minutes Calories: 446 per burger Ingredients: 2 chicken breasts 1 tsp smoked paprika ½ tsp ginger purée ½ tsp garlic purée 30g cornflakes 1 tsp garlic granules 1 egg, beaten 25g barbecue sauce 1 tsp gochujang paste 2 light cheese singles 2 brioche buns 50g lettuce, shredded ¼ tsp sesame seeds 1 spring onion, diced For the sauce: 40g lighter than light mayonnaise 10g gochujang paste 1 tsp lime juice 40g fat-freeGreek yoghurt 1 tbsp sriracha sauce Method: open image in gallery Alex Hughes’s debut cookbook ‘Low-Cal Kitchen Bangers’ is here to prove that comfort food doesn’t need a calorie bomb to hit the spot 1. Once warmed, brush the barbecue and gochujang sauce over the cooked chicken, top each breast with a cheese single and return to the oven for a further minute. Lightly toast the buns and fill with half the sauce, lettuce, chicken, more sauce, sesame seeds and spring onion.