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Crispy Korean Burger with Gochujang Glaze
Hoofdgerecht

Crispy Korean Burger with Gochujang Glaze

1 u 15 minVoor 4Nutri-Score C€€
van @veganerwandel8 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • sweet potatoes (scrubbed, deeply scored)Groente en fruit600 g
  • paprika powderKruiden en specerijen2 g
  • saltKruiden en specerijen5 g
  • oil (for roasting and frying)Voorraadkast30 ml
  • cooked chickpeas (drained, mashed)Voorraadkast170 g
  • oatsGranen150 g
  • onion (finely chopped)Groente en fruit0,5 stukken
  • mustard (divided between patties and breading)Voorraadkast45 ml
  • parsley (chopped)Groente en fruit15 g
  • vegetable broth powderVoorraadkast10 g
  • flour (for breading)Voorraadkast35 g
  • plant creamZuivel200 ml
  • tomato paste (divided between breading and glaze)Voorraadkast60 g
  • cornflakes (crushed)Granen60 g
  • chili flakesKruiden en specerijen2 g
  • miso pasteVoorraadkast6 g
  • garlic (pressed)Groente en fruit1 stuk
  • ginger (grated)Groente en fruit2 g
  • rice vinegar (divided between glaze and dressing)Voorraadkast10 ml
  • sesame oilVoorraadkast5 ml
  • vegan mayoVoorraadkast45 ml
  • white cabbage (finely shredded)Groente en fruit100 g
  • spring onions (thinly sliced)Groente en fruit2 stukken
  • carrot (julienned)Groente en fruit60 g
  • burger buns (toasted)Bakkerij4 stukken
  • pickles (sliced)Voorraadkast40 g
  • sesame seedsNoten en zaden5 g

per portie

Voedingswaarden

437kcal

Koolhydraten
61 g
Eiwitten
13 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom ×3
  • Koekenpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Fry the patties

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