Korean Style Bulgogi Burger and Sticky Gochujang Chicken
with Baby Gem Slaw and Wedges
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Celery
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
4 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
15 grams
Honey
50 grams
Gochujang Paste
(Contains: Soya)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
75 grams
Bulgogi Sauce
(Contains: Soya)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
120 grams
Coleslaw Mix
96 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop onto a large baking tray. Drizzle with oil, 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
At the same time, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, pop the chicken onto one side of a large baking tray. Drizzle with oil and season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, drizzle the honey and gochujang paste over the chicken, turning to coat it in the sticky glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Alternatively, BBQ the chicken if you'd prefer.
Meanwhile, peel and grate the remaining garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef 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. Set aside.IMPORTANT: Wash your hands and equipment after handling raw mince.
When the chicken is about halfway through cooking, add the burgers to the other side of the tray and pop back into the oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once cooked, drizzle over the bulgogi sauce. Turn to glaze the burgers in the sauce.
Alternatively, cook them on the BBQ if you'd prefer.
While the chicken and burgers are cooking, trim the baby gem and reserve 1 leaf per person, then thinly slice the rest.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a large bowl, combine the mashed garlic, two thirds of the mayonnaise, the sliced baby gem and coleslaw mix. Season with salt and pepper and mix until everything is coated. Set aside for later.
When everything's nearly ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
Spread the remaining mayo over the cut sides of your buns, then top each base with a reserved lettuce leaf, bulgogi burger and bun lid. Transfer to your plates along with the sticky gochujang chicken.
Serve with the slaw and wedges alongside.
Enjoy!
