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

1 godz. 15 minPorcje: 4Nutri-Score C€€
od @veganerwandel8 importówugotowano 0 razy
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Składniki

4 osoby
  • sweet potatoes (scrubbed, deeply scored)Warzywa i owoce600 g
  • paprika powderPrzyprawy2 g
  • saltPrzyprawy5 g
  • oil (for roasting and frying)Spiżarnia30 ml
  • cooked chickpeas (drained, mashed)Spiżarnia170 g
  • oatsProdukty zbożowe150 g
  • onion (finely chopped)Warzywa i owoce0,5 kawałki
  • mustard (divided between patties and breading)Spiżarnia45 ml
  • parsley (chopped)Warzywa i owoce15 g
  • vegetable broth powderSpiżarnia10 g
  • flour (for breading)Spiżarnia35 g
  • plant creamNabiał200 ml
  • tomato paste (divided between breading and glaze)Spiżarnia60 g
  • cornflakes (crushed)Produkty zbożowe60 g
  • chili flakesPrzyprawy2 g
  • miso pasteSpiżarnia6 g
  • garlic (pressed)Warzywa i owoce1 kawałek
  • ginger (grated)Warzywa i owoce2 g
  • rice vinegar (divided between glaze and dressing)Spiżarnia10 ml
  • sesame oilSpiżarnia5 ml
  • vegan mayoSpiżarnia45 ml
  • white cabbage (finely shredded)Warzywa i owoce100 g
  • spring onions (thinly sliced)Warzywa i owoce2 kawałki
  • carrot (julienned)Warzywa i owoce60 g
  • burger buns (toasted)Piekarnia4 kawałki
  • pickles (sliced)Spiżarnia40 g
  • sesame seedsOrzechy i nasiona5 g

na porcję

Wartości odżywcze

437kcal

Węglowodany
61 g
Białko
13 g
Tłuszcz
16 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Miska ×3
  • Patelnia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Fry the patties

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