Belacan & Tamarind Glazed Chicken Burger
A juicy grilled chicken burger glazed with Jeeny’s Tamarind Puree, Roasted Belacan Shrimp Paste and Palm Flavoured Sugar for a delicious balance of tangy, sweet and savoury flavours. Finished with caramelized onions and fresh vegetables, and served with seasoned smashed potatoes.
Watch the recipe
Ingredients
- 1 chicken leg quarter, 1 tbsp Jeeny’s Tamarind Puree, 1 tsp Jeeny’s Roasted Belacan Shrimp Paste, 2 tablets Jeeny’s Palm Flavoured Sugar, 1 medium onion, Smashed baked potatoes, Burger buns
- Sliced cheese, optional
- Fresh vegetables such as lettuce, tomato and cucumber
Instructions
- 1
1. Pat the chicken leg quarter dry with paper towels.
- 2
2. Melt Jeeny’s Palm Flavoured Sugar with a little water in a small saucepan.
- 3
3. Add Jeeny’s Tamarind Puree and Jeeny’s Roasted Belacan Shrimp Paste, then stir until well combined into a tangy-sweet glaze.
- 4
4. Marinate the chicken with the glaze.
- 5
5. Grill the chicken for about 4–5 minutes on each side, or until fully cooked and caramelized.
- 6
6. Meanwhile, sauté the sliced onion until golden and caramelized.
- 7
7. Prepare the seasoned smashed baked potatoes and toast the burger buns.
- 8
8. Place fresh vegetables on the bottom bun, followed by the glazed chicken.
- 9
9. Add the caramelized onions and optional cheese, then cover with the top bun.
- 10
10. Serve hot with the seasoned smashed potatoes on the side.