Gochujang Naked Turkey Burger
with radish salad and sesame potatoes
These turkey burgers may be without a bun, but that's ok because they're instead coated in a generous helping of sweet and spicy glaze that features miso, gochujang and a squeeze of honey to balance out the heat. Sesame potatoes and a radish salad in an Asian-inspired dressing also help to keep things interesting.
Ingredients
250 grams
Turkey Mince
2 sachet(s)
Gochujang Paste
(Contains Soya)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Honey
2 unit(s)
Garlic
125 grams
Radish
120 grams
Salad Leaves
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- When the potatoes have 5 mins left to cook, sprinkle half the sesame seeds over the top. Return to the oven for the remaining time.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and quarter the radish.
- Trim the salad leaves, then tear into bite-sized pieces or thinly slice widthways.
- Just before serving, toss the salad leaves and radish together with the sweet Asian sauce. Season to taste with salt and pepper.
- In a large bowl, combine the mince, breadcrumbs, remaining sesame seeds, garlic, 1 tbsp water and ¼ tsp salt (double both for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Carefully turn the burgers every 3-4 mins, adjusting the heat if needed.
- Cover and cook for the final 3-4 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- While your burgers cook, make your drizzle by adding the mayo, miso paste, gochujang and honey to a bowl.
- Mix well to combine.
TIP: If your honey has hardened, pop the sachet into a bowl of warm water for 1-2 mins.
- Divide the sesame potatoes between plates.
- Serve the turkey burger and salad alongside.
- Top the burger with the spicy miso honey drizzle.
