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Crispy Korean Burger with Gochujang Glaze
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Crispy Korean Burger with Gochujang Glaze

1 h 15 minPara 4Nutri-Score C€€
de @veganerwandel8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • sweet potatoes (scrubbed, deeply scored)Frutas y verduras600 g
  • paprika powderEspecias2 g
  • saltEspecias5 g
  • oil (for roasting and frying)Despensa30 ml
  • cooked chickpeas (drained, mashed)Despensa170 g
  • oatsCereales150 g
  • onion (finely chopped)Frutas y verduras0,5 piezas
  • mustard (divided between patties and breading)Despensa45 ml
  • parsley (chopped)Frutas y verduras15 g
  • vegetable broth powderDespensa10 g
  • flour (for breading)Despensa35 g
  • plant creamLácteos200 ml
  • tomato paste (divided between breading and glaze)Despensa60 g
  • cornflakes (crushed)Cereales60 g
  • chili flakesEspecias2 g
  • miso pasteDespensa6 g
  • garlic (pressed)Frutas y verduras1 pieza
  • ginger (grated)Frutas y verduras2 g
  • rice vinegar (divided between glaze and dressing)Despensa10 ml
  • sesame oilDespensa5 ml
  • vegan mayoDespensa45 ml
  • white cabbage (finely shredded)Frutas y verduras100 g
  • spring onions (thinly sliced)Frutas y verduras2 piezas
  • carrot (julienned)Frutas y verduras60 g
  • burger buns (toasted)Panadería4 piezas
  • pickles (sliced)Despensa40 g
  • sesame seedsFrutos secos y semillas5 g

por ración

Nutrición

437kcal

Carbohidratos
61 g
Proteínas
13 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol ×3
  • Sartén

paso a paso

Preparación

  1. Roast the sweet potatoes

    • Score the sweet potatoes deeply with a knife.
    • Rub with oil, paprika powder and salt and place on a baking tray.
    • Roast until tender and crispy at the edges.
    Paso 1

  2. Make the gochujang glaze

    • Mix tomato paste, chili flakes, miso paste, pressed garlic, grated ginger, rice vinegar and sesame oil into a thick paste.
    Paso 2

  3. Make the patty mixture

    • Mash the chickpeas in a bowl.
    • Add oats, chopped onion, mustard, chopped parsley and vegetable broth powder.
    • Mix well, shape into patties and chill briefly.
    Paso 3

  4. Bread the patties

    • Coat the patties in flour.
    • Dip them in a mix of plant cream, mustard and tomato paste.
    • Press them into the crushed cornflakes.
    Paso 4

  5. Fry the patties

    • Heat oil in a frying pan.
    • Fry the breaded patties on both sides until golden and crispy.
    Paso 5

  6. Make the slaw

    • Mix vegan mayo, gochujang paste and rice vinegar into a dressing.
    • Toss the shredded cabbage, sliced spring onions and julienned carrot with the dressing.
    Paso 6

  7. Build the burgers

    • Toast the buns and spread with mayo.
    • Layer slaw, a patty, gochujang glaze and pickles.
    • Close with the top bun and sprinkle with sesame seeds.
    Paso 7
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