Gochujang Naked Beef and Pork Burger
with radish salad and sesame potatoes
A recipe conveniently customised just to your liking.
Tags:
Extra spicy
•Protein Rich
Allergens:
Soya
•Cereals containing gluten
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Beef and Pork Mince
2 sachet(s)
Gochujang Paste
(Contains: Soya)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
1 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Cereals containing gluten, Wheat)
1 sachet(s)
Miso Paste
(Contains: Soya)
1 sachet(s)
Honey
2 unit(s)
Garlic
125 grams
Radish
120 grams
Salad Leaves
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3926 kJ
Energy (kcal)938 kcal
Fat46.3 g
of which saturates14.6 g
Carbohydrate94 g
of which sugars22.4 g
Dietary Fiber10.2 g
Protein36.1 g
Salt5.4 g
Potassium1159.3 mg
Calcium57.6 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- 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.
2
- 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.
3
- In a large bowl, combine the mince, breadcrumbs, Thai spice mix, 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.
4
- Make your glaze by adding miso paste, half the gochujang and honey to a bowl.
- Mix well to combine.
- In a separate bowl, mix the aioli with the remaining gochujang.
5
- 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.
- In the final 3-4 mins, add a knob of butter to the pan along with the miso glaze. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Cook for the remaining time, ensuring they're covered in the glaze.
6
- Divide the potatoes between plates.
- Serve the glazed turkey burger and salad alongside.
- Serve with the gochujang aioli for dipping.
