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Korean-style burgers with radish slaw
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500g essential Waitrose British pork mince
2 tbsp Waitrose Cooks’ Ingredients gochujang paste, plus 1 tsp extra
1 garlic clove, crushed
1 tsp grated fresh root ginger
½ x 28g pack coriander, stalks finely chopped, leaves roughly chopped
75g Greek yogurt
2 tbsp essential Waitrose mayonnaise
1 bunch french breakfast radishes, thinly sliced, leaves reserved
2 tbsp tomato ketchup
olive oil, for brushing
4 brioche burger buns, split
1. Put the mince in a large bowl. Add 1 tsp gochujang paste, ½ the garlic and ½ the ginger, plus the coriander stalks and 2 tbsp water. Season, mix well with your hands and shape into 4 rounds; flatten to make 1cm-thick burgers. Chill on a plate until ready to cook.
2. Combine the yogurt, mayo and remaining garlic and ginger. Stir in the radishes and coriander leaves to make a slaw; season and set aside. Mix the remaining 2 tbsp gochujang with the ketchup.
3. Heat a large non-stick frying pan and brush the burgers with oil. Cook, 2 at a time, for 2½–3 minutes on each side, until golden and cooked through. Meanwhile, heat the grill to medium and toast the buns until golden. Fill the buns with the radish leaves, burgers, gochujang ketchup and slaw
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per burger 2500kJ
This recipe was first published in September 2017.