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

1 h 15 minServes 4Nutri-Score C€€
from @veganerwandel8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sweet potatoes (scrubbed, deeply scored)Produce600 g
  • paprika powderSpices2 g
  • saltSpices5 g
  • oil (for roasting and frying)Pantry30 ml
  • cooked chickpeas (drained, mashed)Pantry170 g
  • oatsGrains150 g
  • onion (finely chopped)Produce0.5 pieces
  • mustard (divided between patties and breading)Pantry45 ml
  • parsley (chopped)Produce15 g
  • vegetable broth powderPantry10 g
  • flour (for breading)Pantry35 g
  • plant creamDairy200 ml
  • tomato paste (divided between breading and glaze)Pantry60 g
  • cornflakes (crushed)Grains60 g
  • chili flakesSpices2 g
  • miso pastePantry6 g
  • garlic (pressed)Produce1 piece
  • ginger (grated)Produce2 g
  • rice vinegar (divided between glaze and dressing)Pantry10 ml
  • sesame oilPantry5 ml
  • vegan mayoPantry45 ml
  • white cabbage (finely shredded)Produce100 g
  • spring onions (thinly sliced)Produce2 pieces
  • carrot (julienned)Produce60 g
  • burger buns (toasted)Bakery4 pieces
  • pickles (sliced)Pantry40 g
  • sesame seedsNuts & seeds5 g

per serving

Nutrition

437kcal

Carbs
61 g
Proteins
13 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl ×3
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Fry the patties

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