Korean-inspired Bulgogi Turkey Burger
with sriracha aioli0.0(0)
Calories
:
725 kcalProtein
:
45.2g proteinDifficulty
:
EasyFamily Friendly
Spicy
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
- Milk
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Cucumber
250 grams
Turkey 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: Nuts, Sesame, Lupin, Mustard, May contain traces of allergens, Milk, Soya, Wheat, Cereals containing gluten, Egg)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
500 grams
Baby Potatoes
125 grams
Radish
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
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
Energy (kJ)3033 kJ
Energy (kcal)725 kcal
Fat22.9 g
of which saturates3.7 g
Carbohydrate85.3 g
of which sugars28.1 g
Dietary Fiber8.7 g
Protein45.2 g
Salt6.6 g
Potassium1025.4 mg
Calcium91.2 mg
Iron1.2 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.
Cooking steps
1
- 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.
- Toss with oil, half the Thai spice mix, salt and pepper.
- Lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- 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.
3
- 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. Carefully turn every 3-4 mins and lower the heat if needed.
- Add the shallot to the pan for the final 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 the burger well on both sides.
4
- 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.
5
- Pop the buns into the oven to warm, 2-3 mins.
- Mix the remaining aioli with the sriracha.
6
- 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 with the roast potatoes alongside.
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