Korean-style burgers with radish slaw

Name: Korean-style burgers with radish slaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g essential Waitrose British Pork Mince; 2 tbsp Cooks' Ingredients Gochujang Chilli Paste, plus 1 tsp extra; 1 clove/s garlic, crushed; 1 tsp fresh root ginger, grated; ½ x 28g pack coriander, stalks finely chopped, leaves roughly chopped; 75 g 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

Gochujang-flavoured patties with a French breakfast radish slaw in soft and sweet brioche burger buns.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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500g essential Waitrose British Pork Mince
2 tbsp Cooks' Ingredients Gochujang Chilli Paste, plus 1 tsp extra
1 clove/s garlic, crushed
1 tsp fresh root ginger, grated
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

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.
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.
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.

Typical values per serving when made using specific products in recipe