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Crispy Korean Burger with Gochujang Glaze
Plat

Crispy Korean Burger with Gochujang Glaze

1 h 15Pour 4Nutri-Score C€€
par @veganerwandel8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • sweet potatoes (scrubbed, deeply scored)Fruits et légumes600 g
  • paprika powderÉpices2 g
  • saltÉpices5 g
  • oil (for roasting and frying)Épicerie30 ml
  • cooked chickpeas (drained, mashed)Épicerie170 g
  • oatsCéréales150 g
  • onion (finely chopped)Fruits et légumes0,5 morceaux
  • mustard (divided between patties and breading)Épicerie45 ml
  • parsley (chopped)Fruits et légumes15 g
  • vegetable broth powderÉpicerie10 g
  • flour (for breading)Épicerie35 g
  • plant creamProduits laitiers200 ml
  • tomato paste (divided between breading and glaze)Épicerie60 g
  • cornflakes (crushed)Céréales60 g
  • chili flakesÉpices2 g
  • miso pasteÉpicerie6 g
  • garlic (pressed)Fruits et légumes1 morceau
  • ginger (grated)Fruits et légumes2 g
  • rice vinegar (divided between glaze and dressing)Épicerie10 ml
  • sesame oilÉpicerie5 ml
  • vegan mayoÉpicerie45 ml
  • white cabbage (finely shredded)Fruits et légumes100 g
  • spring onions (thinly sliced)Fruits et légumes2 morceaux
  • carrot (julienned)Fruits et légumes60 g
  • burger buns (toasted)Boulangerie4 morceaux
  • pickles (sliced)Épicerie40 g
  • sesame seedsFruits à coque et graines5 g

par portion

Nutrition

437kcal

Glucides
61 g
Protéines
13 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier ×3
  • Poêle

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Fry the patties

    • Heat oil in a frying pan.
    • Fry the breaded patties on both sides until golden and crispy.
    Étape 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.
    Étape 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.
    Étape 7
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