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Ingredients
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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,500kJ/ 598kcals
Fat
32.1g
Saturated Fat
14.4g
Carbohydrates
42.3g
Sugars
13.6g
Fibre
2.8g
Protein
34.9g
Salt
1.9g
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