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