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Cheesy Gochujang Naked Pork Burger and Thai Style Spiced Oven-Ready Chips
Cheesy Gochujang Naked Pork Burger and Thai Style Spiced Oven-Ready Chips

Cheesy Gochujang Naked Pork Burger and Thai Style Spiced Oven-Ready Chips

with Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on June 13, 2024

This delicious Cheesy Gochujang Naked Pork Burger and Thai Style Spiced Oven-Ready Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
High Protein
Spicy
Allergens:
Cereals containing gluten
Sulphites
Soya
Milk
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

400 grams

McCain Home Chips

(Contains: Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

2 unit(s)

Garlic Clove**

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Pork Mince

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

30 grams

Tomato Puree

15 grams

Honey

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)3805 kJ
Energy (kcal)909 kcal
Fat43.9 g
of which saturates13.3 g
Carbohydrate88.6 g
of which sugars13 g
Protein36.9 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Garlic Press
Medium Bowl

Cooking Instructions and Tips

Chip, Chip, Hooray
1

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

Spread the chips on a baking tray in a single layer. Drizzle with oil, sprinkle over the Thai style spice blend, season with salt and pepper, then toss to coat.

Bake on the top shelf, 20-25 mins. Turn halfway through.

Shape your Burgers
2

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
3

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
4

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
5

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
6

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. 

Enjoy!

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