Bulgogi Pulled Beef Burger
with Black Sesame Chips and Smacked Cucumber Salad
- Sesame
- Wheat
- Cereals containing gluten
- Soya
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Egg
- Milk
- Soya
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.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
280 grams
Slow Cooked Beef
1 unit(s)
Cucumber
(May contain traces of: Celery)
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
75 grams
Bulgogi Sauce
(Contains: Soya)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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.
Enjoy!
