Sticky Korean Pork Burgers with Gochujang Mayo and Crunchy Pickled Veg

Sticky Korean Pork Burgers with Gochujang Mayo and Crunchy Pickled Veg

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, June 12, 2022.
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This burger is packed with flavour and all your favourite toppings like crunchy pickled vegetables, spicy-sweet gochujang mayo and a juicy pork patty. This is one burger you don't want to miss!

Ingredients

Pickled veg

  • 2 carrot, peeled into ribbons
  • 4 radish, thinly sliced
  • 3 Tbsp vinegar

Patties

  • 1 Tbsp ginger, finely grated
  • 600g free farmed pork mince
  • 2 Tbsp gochujang miso paste
  • 50g breadcrumbs
  • 1 egg
  • 1 drizzle of oil
  • 100g Korean sticky chilli sauce

Gochujang Mayo

  • 1/2 Tbsp gochujang miso paste
  • 4 Tbsp mayonnaise

Burgers

  • 1 pack burger buns, cut in half
  • 1 baby cos lettuce, leaves separated

Steps

  1. Preheat oven to 220°C (or 200°C fan bake) (see tip).
  2. Peel carrot into ribbons and thinly slice radish. Toss in a medium bowl with vinegar and a pinch of salt. Set aside to pickle, tossing occasionally. Drain before serving.
  3. Finely grate ginger. In a large bowl, combine all patty ingredients (except oil and Korean sticky chilli sauce), until well combined. Divide mix into 4, roll into balls, then flatten into patties, about 1.5cm thick.
  4. Heat oil in a large frypan on medium heat. Cook patties, for 4-5 minutes each side, until cooked through. Add Korean sticky chilli sauce, toss to coat and remove from heat.
  5. In a small bowl, combine second measure of gochujang miso paste and mayo.
  6. While patties are cooking, cut buns in half horizontally and place back together on an oven tray. Cook for about 4 minutes, until warm and toasted. Separate lettuce leaves.
  7. Burgers filled with patties, pickled veg, lettuce and gochujang mayo. Serve any extra salad on the side.

Nutritional Information

Energy 3192 kj
763 kcal
Protein 42.0g
Carbohydrate 65.9g
Fat 35.4g