Korean-Inspired Bulgogi Beef & Pork Burger
with sriracha aioli- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
- Milk
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
https://operations.hellofresh.com/culinary/recipes/benelux/b3f05363-32ed-44d8-b068-631676032fb6/edit?language=en-NL
Ingredients
1 unit(s)
Cucumber
240 grams
Beef and Pork Mince
1 sachet(s)
Sriracha
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
2 sachet(s)
Thai Style Spice Mix
2 unit(s)
Brioche Buns
(Contains: Soya, Wheat, Cereals containing gluten, Milk, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
500 grams
Baby Potatoes
125 grams
Radish
1 pack(s)
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Shallot
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the Thai spice mix and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, peel the shallot and cut into 2cm rings.
In a large bowl, combine the mince, remaining thai spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together by hand. Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince. TIP: Burgers will shrink a little during cooking.
Place a large pan over medium-high heat with a drizzle of oil. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. . Carefully turn every 3-4 mins and lower the heat if needed. Add the onions to the pan in the last 4-5 mins and fry until softened. IMPORTANT: Burgers are cooked when no longer pink in the middle. Once cooked add the bulgogi sauce and coat well with the burger on both side.
Trim and thinly slice the radish.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Toss the cucumber and radish with half the aioli. Season to taste with salt and pepper.
Pop the buns into the oven to warm, 2-3 mins.
Mix the remaining aioli with the sriracha.
Spoon the sriracha aioli on the base of the buns, then top with the creamy cucumber and radish salad. Place the burger patty, cooked onion and any sauce remaining from the pan on the salad and close the bun. Serve along with the roasted potatoes.
