Cheesy Gochujang Naked Pork Burger
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Cheesy Gochujang Naked Pork Burger

Cheesy Gochujang Naked Pork Burger

with Thai Style Spiced Chips and Baby Leaf Salad

This delicious Cheesy Gochujang Naked Pork Burger has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

High Protein
Calorie Smart
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 Time35 minutes
Cooking time30 minutes


serving amount

450 grams


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

2 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

30 grams

Tomato Puree

15 grams


30 grams

Gochujang Paste

(Contains Soya)

50 grams

Baby Leaf Mix

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat29.6 g
of which saturates11.6 g
Carbohydrate62.7 g
of which sugars14 g
Protein33.6 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Medium Bowl


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, sprinkle over the Thai style spice blend, season with salt and pepper, 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.

Shape your Burgers

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake

Pop the burgers onto a baking tray.

When the chips are about halfway through cooking, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Mix the Dressing

While the burgers bake, in a medium bowl, combine the cider vinegar, a pinch of sugar and a drizzle of oil.

Season with salt and pepper. Set aside for now.

Get the Gochujang

Meanwhile, when the burgers have 5 mins left, pop a small saucepan on medium-high heat with the tomato puree, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then lower the heat to medium and simmer until thickened, 4-5 mins.

Stir in the gochujang paste and season with salt and pepper.

Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up

Transfer the naked burgers to your plates. Spoon over the gochujang sauce (reheat if needed) and sprinkle on the Italian style cheese.

Serve the spiced chips and salad alongside.