Bulgogi Pulled Beef Burger
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Bulgogi Pulled Beef Burger

Bulgogi Pulled Beef Burger

with Black Sesame Chips and Smacked Cucumber Salad

Inspired by some of the world's most popular street food, this tasty Bulgogi Pulled Beef Burger is perfect for a casual sharing-style dinner.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

450 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

280 grams

Slow Cooked Beef

1 unit(s)


(May contain Celery)

15 grams

Sambal Paste

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Sliced Burger Buns

(Contains Cereals containing gluten)

75 grams

Bulgogi Sauce

(Contains Soya)

Not included in your delivery

½ tsp


1 tbsp

Olive Oil for the Dressing

3 tbsp



Nutritional information

Energy (kJ)4006 kJ
Energy (kcal)957 kcal
Fat38.5 g
of which saturates7.3 g
Carbohydrate105.9 g
of which sugars25.8 g
Protein47.8 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Oven dish
Rolling Pin


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the black sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Roast the Beef

Remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Prep Time

While everything cooks, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Add the cucumber to a bowl with the sambal, rice vinegar, sugar and olive oil for the dressing (see pantry) and half the soy sauce. Toss to coat.

Trim the baby gem, then set aside a few whole leaves for the burgers. Separate the remaining leaves, then tear into bite-sized pieces. Set aside for later.

Shred the Beef

Once the beef has finished cooking, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the beef as finely as you can. 

Finishing Touches

Halve the burger buns and pop into the oven to warm through, 2-3 mins.

Meanwhile, mix the bulgogi and remaining soy sauce into the beef. Season with salt and pepper.

Toss the torn baby gem through the cucumber salad.

Stack up and Serve

Spread the mayo (see pantry for amount) over the bun bases.

Top with the whole baby gem leaves, then pile on the bulgogi beef. Sandwich shut with the bun lids.

Serve with the black sesame chips and smacked cucumber salad alongside.