Waitrose and Partners
Korean-style burgers with radish slaw

Korean-style burgers with radish slaw

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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.


Typical values per serving when made using specific products in recipe


2,500kJ/ 598kcals



Saturated Fat












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5 out of 5 stars1 rating